Steps

• Step 1

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

  Ingredients

  • 2 Pound (24 ct) jumbo shrimp, cleaned

• Step 2

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

  Ingredients

  • 8 Slices prosciutto, each cut into 3 pieces

• Step 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.

  Ingredients

  • 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

• Step 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

• Step 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.

  00:08

  400 ˚F / 204 ˚C

• Step 6

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