By Traeger Kitchen
Your new go-to appetizer. Shrimp is already delicious, but wrap it in prosciutto and serve with peach salsa for amplified flavor.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 | 1-2 Tbsp balsamic vinegar |
2 Tablespoon | honey |
1 | Serrano or jalapeño chile, seeded and finely diced; plus extra for garnish |
2 Tablespoon | fresh basil, chopped |
To Taste | Salt |
To Taste | freshly ground black pepper |
1
Rinse the shrimp under cold running water and dry thoroughly on paper towels.
2 Pound (24 ct) jumbo shrimp, cleaned
2
Wrap a piece of prosciutto around each shrimp, then secure with a toothpick if desired.
8 Slices prosciutto, each cut into 3 pieces
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.
2 Whole ripe freestone peaches, peeled, pitted, and finely diced, or good-quality jarred or canned peaches
2 1-2 Tbsp balsamic vinegar
2 Tablespoon honey
1 Serrano or jalapeño chile, seeded and finely diced; plus extra for garnish
2 Tablespoon fresh basil, chopped
To Taste Salt
To Taste freshly ground black pepper
4
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
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.
400 ˚F / 204 ˚C
6
Remove the shrimp from the grill and serve warm, topped with peach salsa. Garnish with slices of jalapeños for extra heat. Enjoy!