Prosciutto Wrapped Glazed Shrimp

Looking for a dish to bring to Mother’s Day this weekend? Look no further! This sweet and tangy appetizer will sure to be a hit, and they are perfect for any occasion!

Ever since we went to Barcelona, my husband and I have been obsessed with tapas. Every now and then we have a ‘tapas night’ for dinner, and its the best. We had something like this recipe in Barcelona, but it was on top of bread and loved it so much, that once we got back to New York, it didn’t take us long to figure out how to replicate it.

I know I say this all the time, but this is so easy to make and a total crowd pleaser! Definitely try this recipe for your next party!

IMG_8441

Prosciutto Wrapped Glazed Shrimp

Paleo, gluten free, grain free and whole 30

Ingredients

  • 1/2 cup dried apricots
  • 1 1/4 cups water
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 pounds jumbo raw shrimp, peeled and deveined with tails on
  • 8 ounces prosciutto, sliced into thin ribbons

Directions

  1. Preheat the oven to 425 F, and line a baking sheet with parchment paper.
  2. In a saucepan add in the apricots, 3/4 cup of the water, maple syrup, chili powder and cayenne. Bring the mixture to a boil and simmer for 10 minutes.
  3. Pour the mixture into a blender, and add the remaining 1/2 cup of water. Blend until smooth.
  4. Warp each shrimp with a piece of prosciutto, and place on the baking sheet. Brush the shrimp with the glaze.
  5. Bake for 5 minutes, then re-glaze the shrimp. Bake for an additional 5-6 minutes, or until the shrimp become opaque. Serve them hot.

 

Advertisements

4 thoughts on “Prosciutto Wrapped Glazed Shrimp

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s