1 Video | Photo: Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions, and Balsamic Reduction Recipe
Ingredients
For the shrimp:
- 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
For the salad:
- 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
Directions
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.
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By EstherSue
Bloomfield, NJ
on February 21, 2011
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I think It was a good dish. I would definitely loose the salt in every part of the meal if you are going to use the prosciutto. If not then use a little salt. Also, I wouldn't include the 2 tbs of balsamic vinegar when tossing the salad. Its seem like overkill when using the reduction again at serving. Use the balsamic reduction sparingly. Taste and add as needed. It is very salty so try to avoid all salts in this recipe, I did not put any salt in the marinade for the shrimps and the end result was still salty. Overall, its any interesting combination! Will try again but without the prosciutto. Good luck and good eats!!:
By dwarniment
Charlottesville, VA
on July 02, 2010
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This dish is great for entertaining! It looks great and has a big flavor on the first bite. But, if you eat it as a meal, it really gets too salty and monotonous. When I wanted to make this for dinner again, I replaced the shrimp and prosciutto with bacon-wrapped sea scallops. This went with the salad so much better, and didn't taste nearly as salty. The salad itself was great, and the pickled onions are fabulous!
By burkecinq_555638
winnetka, IL
on June 08, 2010
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I have made this and it's very salty for most tastes. I wonder if the type of prosciutto has something to do with saltiness? I doubt it since grilling brings out the saltiness.
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