Prosciutto Wrapped Shrimp with a Balsamic Glaze
By Sue Serves 6
Wow! The burst of flavor that the baslamic glaze gives these shrimp is out of this world!
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- 2 cups balsamic vinegar
- 1 cup dry white wine
- 4 tbsp fresh lemon juice
- 6 tbsp dark brown sugar
- 18 whole large shrimp, raw shelled
- 18 slices prosciutto
- 18 whole small basil leafs
You may also need:
Aluminum Foil, Baking Sheet, Kitchen Knife, Oven
Less than 3 oz of prosciutto packs over 200 calories, 14g fat, & 5g saturated (the un-healthy kind) fat. Plus, a significant amount of sodium & dietary cholesterol. Try swapping prosciutto for thinly sliced honey roasted turkey to truly trim the fat.
If you treat this recipe as the small-bite appetizer that it is, please savor the flavor. Any more than that and the fat and sodium from the proscioutto will add up quickly.
Place each shrimp on a prosciutto slice, topping with a basil leaf. Carefully wrap the prosciutto around the shrimps, making sure the prosciutto fit tightly.
Place the shrimp on a cookie sheet (or a low pan and tin foil). Bake at 300 deg. for 5 to 8 mins. on each side.
Reheat Baslamic glaze.
Drizzle with Balsamic Glaze.
Big Dave from SLN says:
Sounds yummy, but I agree with Jessica's note that perhaps turkey could be a weight-conscious option in place of the prosciutto. Either way, it sounds like a really rich dish that could go well in small batches as part of a decadent salad with a bit of balsamic and lemon juice for dressing and hefty bunches of fresh basil, parsley, and spinach.
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