Prosciutto Wrapped Grilled Shrimp with Peach Salsa

Steps

• 1

  Rinse the shrimp under cold running water and dry thoroughly on paper towels.

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  Ingredients

  • 2 Pound jumbo shrimp, peeled and deveined

• 2

  Wrap a piece of prosciutto around each shrimp, then secure with a toothpick if desired.

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  Ingredients

  • 8 Slices prosciutto slices

• 3

  Make the peach salsa. In a medium bowl, combine the peaches, 1 tablespoon of vinegar, honey, 1/2 Serrano pepper, basil, salt, and pepper. Stir to combine. Add additional vinegar, honey, chile, salt, and pepper, to taste.

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  Ingredients

  • 2 Whole peaches, peeled, pitted and sliced

  • 2 Tablespoon balsamic vinegar

  • 2 Tablespoon honey

  • 1/2 Whole Jalapeños or Serrano Chiles, stemmed, seeded, and minced

  • 2 Tablespoon fresh chopped basil

• 4

  When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

  Grill: 400 ˚F

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• 5

  Place the prosciutto-wrapped shrimp directly on the grill grates. Close the lid and cook for 4-6 minutes per side, until the shrimp is opaque.

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• 6

  Remove the shrimp from the grill and serve warm, topped with peach salsa. Garnish with slices of jalapeños for extra heat. Enjoy!

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