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Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions, and Balsamic Reduction Recipe

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

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Average Rating:

Total Reviews: 10

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  • 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!!:

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  • 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!

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  • 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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  • on June 06, 2010

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    This one is a keeper! I enjoyed the blend of flavors!

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  • on September 09, 2009

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    I'm a big fan of Guy's but this recipe was way too salty, IMO. I only made the shrimp but think the salt from the prosciutto was almost overpowering and additional salt in the marinade is overkill. Also, the prosciutto was not as crispy as I would have liked but didn't want to overcook the shrimp.

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  • on August 29, 2009

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    I just make the prosciutto wrapped shrimp (not the salad or the balsamic reduction for appetizers and they disappear in seconds!! I have no problems finding volunteers to man the grill for this recipe!

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  • on August 12, 2009

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    The pickled onion was great. I only went for salad and added a roma tomato.
    My girl friend loved it. Next time I will try shrimp. Healthy light meal.

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  • on August 11, 2009

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    This meal was a huge hit with my husband and I. I was looking for something quick to make for dinner and this definitely hit the spot. The marinade for the shrimp is delicious, next time I will serve this with white rice to pour some of the extra sauce on. The salad was also quite tasty with clean flavors. I'm NOT a raw onion girl but the pickled onions were just tender enough after 20 minutes I might make this earlier next time to let them sit a little longer though. I didn't have skewers or an outside grill so I just wrapped the shrimp and threw them on my grill pan. Worked out beautifully.

    ONE WARNING: this meal gets SALTY very fast, especially with the prosciutto. I recommend cutting back on the salt.

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  • on August 09, 2009

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    The marinade for the shrimp was out of this world. It added a really great flavor to the shrimp. The prosciutto didn't add much to the flavor. I think in some ways the flavors conflict. Next time I make this, I'll probably forgo the prosciutto.

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  • on August 09, 2009

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    I made this but put my I put orange juice instead of white wine. After wrapping it in prosciutto, I broiled it in the oven and served as an appetizer for dinner. Everyone raved about how good it was!!! Red pepper gave it just the right zip!

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