This recipe is adapted from one I found in my BHG cookbook a while back. I remember it clearly as a Sunday night and I wanted something new and different for dinner. I have a lot of cookbooks and I rarely look at them, but this night I happened to turn to them for some inspiration. I’ve made these several times since that night and have tweaked the recipe along the way. I think I’ve finally gotten it to where I’m extremely happy with the results. These are sweet, slightly salty, and have a bit of heat to them. What more could you ask for?
Prosciutto-Wrapped Shrimp with a Chipotle Bourbon BBQ Glaze
- 1 teaspoon bourbon (optional)
- Scallions for garnish (optional)
*Skewers would be helpful. Soak wood skewers in water for 30 minutes before using.