Grilled Prosciutto Wrapped Shrimp And Arugula Salad With Pickled Onions, And Balsamic Reduction
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
39
Spice
40
Sweetness
45
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cup
White Wine (dry)1 tsp
Red Pepper Flake1 tsp
Salt1 cup
Olive Oil1 cup
Water1 cup
Red Wine Vinegar2 tbsps
Sugar1 tsp
Black Pepper1 medium
Red Onion (thinly sliced)Directions:
1
Watch how to make this recipe
2
To prep the shrimp: Whisk together the wine, garlic, red pepper, salt and lemon juice
3
Slowly pour in the olive oil
4
Add the shrimp and toss to coat
5
Let stand at room temperature for about 20 minutes
6
Meanwhile, pickle the onions
7
Combine in a medium sauce pot, red wine vinegar, sugar, red pepper flakes, salt, black pepper and water
8
Bring to a boil and pour over the onions
9
Let cool and then refrigerate
10
In another small saucepan, place the 1 cup of balsamic over medium heat and reduce until the vinegar becomes syrupy, about 10 minutes
11
Remove from the heat and let sit at room temperature until ready to use
12
May need to reheat for use
13
Have the grill preheated to medium-high
14
Drain shrimp and reserve the marinade
15
Wrap 1 prosciutto strip around each shrimp and place 2 shrimp on each skewer, leaving a little room between each shrimp
16
Brush each of the skewers with some of the reserved marinade and place on the grill
17
Grill the shrimp until the prosciutto is crispy and the shrimp turn opaque and are cooked through, about 3 minutes per side
18
In a large bowl, dress the arugula and the pickled onions with remaining balsamic, a splash of olive oil, salt and pepper
19
Transfer to a serving dish and top with the shrimp skewers
20
Drizzle the balsamic reduction over the top