Grilled Shrimp | Kim Sunée

Name: Grilled Shrimp | Kim Sunée
Ingredients: 2 pounds large raw, shell-on wild shrimp (about 16 shrimp per pound); 12 ounces thinly sliced prosciutto (or 1 1/2 pounds thick-cut bacon—see Note above); 2 teaspoons powdered garlic; 2 to 3 teaspoons Old Bay seasoning (or low-sodium Creole seasoning); 3 tablespoons unsalted butter; Dash Worcestershire or hot sauce, such as Frank’s RedHot or Tabasco; NOTE: Toothpicks soaked in water for at least 4 hours or flameproof metal skewers

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Grilled shrimp wrapped in prosciutto, seasoned with Creole spices and served with cocktail sauce or as a po-boy sandwich. Perfect for summer barbecues!

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Ingredients

2 pounds large raw, shell-on wild shrimp (about 16 shrimp per pound)
12 ounces thinly sliced prosciutto (or 1 1/2 pounds thick-cut bacon—see Note above)
2 teaspoons powdered garlic
2 to 3 teaspoons Old Bay seasoning (or low-sodium Creole seasoning)
3 tablespoons unsalted butter
Dash Worcestershire or hot sauce, such as Frank’s RedHot or Tabasco
NOTE: Toothpicks soaked in water for at least 4 hours or flameproof metal skewers