Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions, and Balsamic Reduction - white wine

Method

• To prep the shrimp: Whisk together the wine, garlic, red pepper, salt and lemon juice.
• Slowly pour in the olive oil.
• Add the shrimp and toss to coat.
• Let stand at room temperature for about 20 minutes.
• Meanwhile, pickle the onions.
• Combine in a medium sauce pot, red wine vinegar, sugar, red pepper flakes, salt, black pepper and water.
• Bring to a boil and pour over the onions.
• Let cool and then refrigerate.
• In another small saucepan, place the 1 cup of balsamic over medium heat and reduce until the vinegar becomes syrupy, about 10 minutes.
• Remove from the heat and let sit at room temperature until ready to use.
• May need to reheat for use.
• Have the grill preheated to medium-high.
• Drain shrimp and reserve the marinade.
• Wrap 1 prosciutto strip around each shrimp and place 2 shrimp on each skewer, leaving a little room between each shrimp.
• Brush each of the skewers with some of the reserved marinade and place on the grill.
• Grill the shrimp until the prosciutto is crispy and the shrimp turn opaque and are cooked through, about 3 minutes per side.
• In a large bowl, dress the arugula and the pickled onions with remaining balsamic, a splash of olive oil, salt and pepper.
• Transfer to a serving dish and top with the shrimp skewers.
• Drizzle the balsamic reduction over the top.