Recipe of the Week


Prep Time: 1 Hour
Yields: 24 Appetizers

24 (10–12 count) head-on shrimp, peeled and deveined
12 slices prosciutto, halved lengthwise
¼ cup rum
salt and pepper to taste
granulated garlic to taste

3 tbsps extra-virgin olive oil, divided
2 tbsps minced garlic, divided
2 tbsps chopped tarragon
½ cup minced red onions
1 tsp chopped rosemary
1 tbsp Steen’s™ cane syrup
1 tbsp brown sugar
1 tbsp Creole mustard
¼ cup apple juice
½ cup Sweet Baby Ray’s® barbecue sauce
1 tsp Worcestershire sauce
dash hot sauce
lemon wedges for serving

Preheat oven to 375°F. Grease a large rimmed baking sheet with nonstick cooking spray and set aside. In a medium bowl, combine shrimp, 1 tablespoon olive oil, 1 tablespoon minced garlic and tarragon then season to taste with salt, pepper and granulated garlic. Carefully toss ingredients to coat well. Wrap each shrimp with half slice of prosciutto, secure with toothpick and place on a prepared baking sheet, about 1 inch apart. Set aside. In a small saucepot, heat remaining olive oil over medium-high heat. Add red onions, remaining minced garlic and rosemary then sauté 2–3 minutes or until vegetables are wilted. Add cane syrup, brown sugar, Creole mustard and apple juice, whisking to blend thoroughly. Add barbecue sauce, Worcestershire sauce, hot sauce and rum. Season lightly using salt, pepper and granulated garlic. Bring to a low simmer and cook 5–7 minutes or until heated thoroughly, stirring constantly. Using a pastry brush, paint shrimp with barbecue sauce and bake 5 minutes. Turn shrimp once, paint with more barbecue sauce and cook an additional 5 minutes or until pink and curled. Do not overcook. Serve with lemon wedges and remaining barbecue sauce for dipping.

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