Ingredients
- 1 tablespoon olive oil (plus more for grilling)
- 6 tablespoons soy sauce
- 1/4 cup fresh lime juice
- 2 teaspoons fresh-grated ginger
- 4 gloves garlic, minced
- 1/4 cup honey
- 2 teaspoons ground pepper
- 20 jumbo (2 pounds) shrimp (peeled and deveined)
- 10 strips (10 ounces) prosciutto ham (thin sliced, cut in half lenghtwise)
- 1 whole (2 pound) pineapple (cut into 1-inch chunks)
- 1 small red onion, peeled and cut into chunks
- 4 to 5 limes, cut into 20 slices
- Chopped parsley, for garnish
How to Make
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Step 1: 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.
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Step 2: 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
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Step 3: 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.
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Step 4: Serve immediately, refrigerating any leftovers.
Tips & Variations
- 20 short bamboo skewers, soaked in water for at least 30 minutes
We hope you enjoy this recipe!
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