The novelty of consuming food on a stick is so appealing to everyone. I really don’t get it. You skewer the food, and then watch as people struggle to remove the dang stick from the cooked food so they can eat it. Okay Okay, they look pretty on a stick or a skewer. They are easy to serve too.
I saw this recipe in one of my Entertaining magazines.
3 PP per serving (6 shrimp)
- 1/2 cup whiskey BBQ Sauce
- 1/2 teaspoon cayenne pepper
- 24 Large shrimp or prawns
- 8 thin slices prosciutto
- 4 bamboo or steel skewers
Preheat oven to 450
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside.
In a small bowl stir together grilling sauce and chili powder.
Cut each prosciutto slice lengthwise into three strips. Wrap one strip prosciutto around each shrimp. Thread shrimp on four long metal skewers, leaving a 1/4-inch space between each piece. Place on a baking sheet.
Brush shrimp with sauce.
Bake shrimp 6 to 9 minutes or until shrimp are opaque, turning once halfway through grilling and brushing occasionally with sauce.