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Prosciutto Wrapped Shrimp with a Balsamic Glaze
By Serves 6

Wow! The burst of flavor that the baslamic glaze gives these shrimp is out of this world!

Prep Time: 30m
Cook Time: 30m

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  1. 2 cups balsamic vinegar
  2. 1 cup dry white wine
  3. 4 tbsp fresh lemon juice
  4. 6 tbsp dark brown sugar
  5. 18 whole large shrimp, raw shelled
  6. 18 slices prosciutto
  7. 18 whole small basil leafs

You may also need:

Aluminum Foil, Baking Sheet, Kitchen Knife, Oven

Jessica Corwin MPH RDN says:
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.
Jessica Corwin MPH RDN says:
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.
2 notes here (click for next)

Step 1:

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.

Step 2:

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.

Step 3:

Reheat Baslamic glaze.

Step 4:

Drizzle with Balsamic Glaze.

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


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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