June 03, 2016
Dinner, Main Dish, Shellfish,
Shrimp, Fruit, Pineapple, Vegetables, Onions, Asian, Easy/Beginner Cooking, Quick Meals, Entertaining, July 4th, Labor Day, Summer, Weeknight Meals, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy more
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"This recipe is out of our local Fred Meyer magazine. It says that the prosciutto adds crisp, salty flavor to every delicious bite. Serve a nice quinoa salad on the side."
Add the oil, soy sauce, lime juice, ginger, garlic, honey and pepper into a large bowl, and whisk until combined. Set aside half of the mixture for brushing on during grill. Toss the shrimp with the remaining mixture to coat. Allow shrimp to marinate for about 20 minutes.
Preheat grill to medium-high heat. Then wrap a piece of prosciutto around the center of each shrimp. Thread a chunk of pineapple onto each skewer followed by a piece of red onion. Then add a prosciutto-wrapped shrimp to the skewers(The skewers should help hold the prosciutto in place.) Follow each with a slice of lime
Place skewers on the grill and cook until prosciutto is crisp and shrimp are pink and have reached a safe internal temperature of 145°F, about 2-3 minutes per side. Brush occasionally with reserved mixture. Garnish with chopped parsley.
Serve immediately, refrigerating any leftovers.
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