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Appetizers, Fish | |
| 1/2 cup soy sauce 1/3 cup honey 1/4 cup fresh lemon juice 3 tablespoons olive oil 2 garlic cloves, minced 1/4 teaspoon dried crushed red pepper 1/4 teaspoon cracked black pepper 12 slices (6 ounces) prosciutto, halved lengthwise 1 pound (about 24) large shrimp 24 nectarine or pineapple wedges Garnish: sliced chives, sesame seeds | |
| 1. Combine first 7 ingredients in a large bowl. 2. Wrap 1 piece prosciutto around each shrimp. Thread shrimp and nectarines alternately on 8 (8-inch) skewers for a meal, or for an appetizer use toothpick to hold together. Place in a shallow dish; drizzle with 1/2 cup soy sauce mixture, turning to coat. Cover and refrigerate 30 minutes. 3. Preheat grill to medium-high heat (350 degrees to 400 degrees). Remove skewers from marinade; discard marinade. Grill 3 minutes on each side or until shrimp are opaque. Serve with remaining soy sauce mixture. | |
Unrated | |
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