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Sweet & Spicy Prosciutto Wrapped Shrimp

Sweet & Spicy Prosciutto Wrapped Shrimp

Chef Bill Frost | Reinhart Twin Cities


  • 2 lb raw black tiger shrimp
  • 8 oz whole boneless prosciutto
  • 2 oz extra virgin olive oil
  • 4 oz fresh pepper
  • 8 oz orange marmalade preserves
  • 2 ea lemon, zest
  • ½ oz fresh chives


  1. Remove stems and seeds from 7 peppers and cut in quarters lengthwise. Hold pepper strip on back of shrimp and wrap with small slice of prosciutto. It should be enough for about 28 shrimp.
  2. Sauté in olive oil on high heat for about one minute per side. Remove shrimp and add orange marmalade. Toss in a shot of white wine, if desired. Drizzle over shrimp and garnish with lemon zest and chives.
  3. Garnish with lemon zest and chives.

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