We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the Privacy Policy.
Your new go-to appetizer. Shrimp is already delicious, but wrap it in prosciutto and serve with peach salsa for amplified flavor.
2 Pound (24 ct) jumbo shrimp, cleaned
8 Slices prosciutto, each cut into 3 pieces
2 Whole ripe freestone peaches, peeled, pitted, and finely diced, or good-quality jarred or canned peaches
2 Tablespoon balsamic vinegar
2 Tablespoon honey
1 Serrano or jalapeño chile, seeded and finely diced; plus extra for garnish
2 Tablespoon fresh chopped basil
Salt
Freshly ground black pepper
2 Pound (24 ct) jumbo shrimp, cleaned
8 Slices prosciutto, each cut into 3 pieces
2 Whole ripe freestone peaches, peeled, pitted, and finely diced, or good-quality jarred or canned peaches
2 Tablespoon balsamic vinegar
2 Tablespoon honey
1 Serrano or jalapeño chile, seeded and finely diced; plus extra for garnish
2 Tablespoon fresh chopped basil
To Taste Salt
To Taste Freshly ground black pepper
: 400 ˚F