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1
To prep the shrimp: Whisk together the wine, garlic, red pepper, salt and lemon juice.
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2
Slowly pour in the olive oil.
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3
Add the shrimp and toss to coat.
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4
Let stand at room temperature for about 20 minutes.
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5
Meanwhile, pickle the onions.
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6
Combine in a medium sauce pot, red wine vinegar, sugar, red pepper flakes, salt, black pepper and water.
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7
Bring to a boil and pour over the onions.
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8
Let cool and then refrigerate.
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9
In another small saucepan, place the 1 cup of balsamic over medium heat and reduce until the vinegar becomes syrupy, about 10 minutes.
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10
Remove from the heat and let sit at room temperature until ready to use.
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11
May need to reheat for use.
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12
Have the grill preheated to medium-high.
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13
Drain shrimp and reserve the marinade.
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14
Wrap 1 prosciutto strip around each shrimp and place 2 shrimp on each skewer, leaving a little room between each shrimp.
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15
Brush each of the skewers with some of the reserved marinade and place on the grill.
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16
Grill the shrimp until the prosciutto is crispy and the shrimp turn opaque and are cooked through, about 3 minutes per side.
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17
In a large bowl, dress the arugula and the pickled onions with remaining balsamic, a splash of olive oil, salt and pepper.
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18
Transfer to a serving dish and top with the shrimp skewers.
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19
Drizzle the balsamic reduction over the top.
