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Categories:
white wine garlic red pepper salt lemon olive oil depending skewers red wine vinegar sugar red pepper salt black pepper water red onion balsamic vinegar olive oil arugula
Viewed: 147 - Published at: 2 years agoIngredients
- 3/4 cup dry white wine
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- Salt
- 1/2 lemon, juiced
- 1/2 cup olive oil
- 1 pound (U-15) jumbo shrimp, peeled and deveined
- 1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips (depending on the size of the shrimp)
- 10 (8-inch) skewers, soaked in warm water
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1 medium red onion, thinly sliced
- 1 cup balsamic vinegar, plus 2 tablespoons
- 1/4 cup olive oil
- 1 pound baby arugula
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.
