Smoked Shrimp Wrapped with Prosciutto

For convenience look for frozen large shrimp, all cleaned, but with the tails left on. Shrimp are always a popular finger food and the attached tail works well as a little handle. These delicious little bites are also excellent served as a garnish for a chef’s salad. Suggested wood chip flavors are cherry, mesquite, or apple.

Ingredients

1 pound tail on peeled and deveined large shrimp (20 to 24 shrimp)

Coarse salt and freshly ground black pepper

1 teaspoon chopped fresh rosemary

8 to 10 thin slices of prosciutto

1.  Pat the shrimp dry and lay out on a rimmed sheet pan. Sprinkle each shrimp with a few grains of coarse salt, a grinding of black pepper, and a few bits of rosemary. Turn the shrimp over and season the other side the same way.

2.  Separate the slices of prosciutto and cut them lengthwise into 1/2 to 3/4 inch wide strips. You need as many strips as you have shrimp. Do not trim off the fat. Wrap each shrimp with a prosciutto strip leaving the tail exposed.  

3.  Set up the smoker, following the manufacturer’s instructions. Place 2 tablespoons of the desired wood chips in the center of the pan, or as directed in the manufacturer’s instructions.

 4.  Place 2 tablespoons of the desired wood chips in the center of the pan (consult manufacturer’s instructions to confirm).  Place the tray directly on top of the wood chips and then place the rack on top of the tray.

5.  Line up the shrimp in an orderly fashion (six arranged across or lengthwise and four arrange down) on the rack.

6.  Close the smoker and turn the heat to medium, or follow manufacture’s instructions. Set the timer for 12 minutes.  

7.     Turn off the heat when the timer goes off.  With mitted hands, open the smoker, and with tongs lift the shrimp from the smoker. Arrange on a platter and serve at once.

Serves 6 as an appetizer or 4 as a main course