Prosciutto-Wrapped Grilled Shrimp With Pear Chutney

Name: Prosciutto-Wrapped Grilled Shrimp With Pear Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 ripe pears, about 1 1/2 pounds; olive oil; ½ cup packed brown sugar; ⅓ cup dried cranberries or ⅓ cup cherries; ¼ cup finely chopped red onion; ¼ cup sherry wine vinegar (or white wine vinegar); 1 grated lemon, zest of; 2 tablespoons fresh lemon juice; 1 tablespoon minced ginger; 1 tablespoon butter; 1 cinnamon stick; ½ teaspoon kosher salt; ⅛ teaspoon ground cayenne pepper; 4 ounces thinly sliced prosciutto (about 10 slices); 1 lb extra-large shrimp, peeled and de-veined, tails left on (16/20 ct.)

Servings: persons

3 -4 ripe pears, about 1 1/2 pounds
olive oil
½ cup packed brown sugar
⅓ cup dried cranberries or ⅓ cup cherries
¼ cup finely chopped red onion
¼ cup sherry wine vinegar (or white wine vinegar)
1 grated lemon, zest of
2 tablespoons fresh lemon juice
1 tablespoon minced ginger
1 tablespoon butter
1 cinnamon stick
½ teaspoon kosher salt
⅛ teaspoon ground cayenne pepper
4 ounces thinly sliced prosciutto (about 10 slices)
1 lb extra-large shrimp, peeled and de-veined, tails left on (16/20 ct.)

1
Peel, core, and quarter the pears, then lightly brush their surfaces with olive oil.
2
Grill pear quarters over direct medium heat, turning once or twice, with the lid closed as much as possible, until they are crisp-tender (8 to 10 minutes).
3
Remove them from the grill and allow to cool enough to handle.
4
Place pear quarters in the work bowl of a food processor and pulse a few times, or cut them manually into small dice.
5
Combine the chopped pears and the rest of the chutney ingredients in a medium saucepan over medium heat.
6
Cook until slightly thickened, 20 to 30 minutes, stirring occasionally to avoid scorching the sugar.
7
Let cooked chutney come to room temperature.
8
Increase the grill temperature to a high heat.
9
Cut the prosciutto slices in half lengthwise.
10
Starting at one end, lay the shrimp on the prosciutto and roll the ham around the shrimp.
11
Brush the surface lightly with oil.
12
Grill the wrapped shrimp over direct high heat, with the lid closed as much as possible, turning once, until lightly charred, firm to the touch, and just turning opaque in the center, 2 to 4 minutes.
13
Remove from the grill and serve with the chutney.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 -4 ripe pears, about 1 1/2 pounds, olive oil, ½ cup packed brown sugar, ⅓ cup dried cranberries or ⅓ cup cherries, and more.

Yes, Prosciutto-Wrapped Grilled Shrimp With Pear Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!