Ham-Stuffed Shrimp
Ingredients
- 1 4 oz. ham steak
- 1/2 onion, thickly sliced
- 1 red bell pepper, halved and seeded
- Olive oil
- 12 extra-large shrimp
- 4 cloves Caramelized Garlic
- 1/2 C. fresh bread crumbs
- 1/4 C. mayonnaise
- 1 Tbs. chopped fresh basil
- 1/2 tsp. Tabasco
- Freshly ground black pepper to taste
- 12 rosemary sprigs, about 2 inches long, or toothpicks
- 6 slices prosciutto, sliced very thin, and cut in half lengthwise
- 3 Tbs. olive oil
- 1/4 C. white wine
- Juice of 1 lemon
Directions
Preheat the grill to medium. Brush the ham steak, onion and bell pepper with olive oil. Grill the ham over medium heat for 4-5 minutes on each side and chop. Increase the grill temperature to high and grill the pepper for 2-3 minutes on each side and the onion 3-4 minutes on each side. Remove the pepper and onion and chop. If using a charcoal grill, grill the ham at the cooler edges and the vegetables over the hotter coals in the center.
Remove the shrimp shell down to the last ring above the tail. Remove the vein and butterfly the shrimp by splitting them down the outside curve almost but not entirely through. Spread the shrimp open like a butterfly. Heat the grill to hot.
Combine the ham, onion, bell pepper, garlic, bread crumbs, mayonnaise, basil, Tabasco and black pepper in a medium bowl and mix well. Fill the shrimp with the stuffing, bring the two sides together and wrap a half slice of prosciutto around each shrimp. Secure with the rosemary sprigs or toothpicks and brush with olive oil. Quickly sear on a hot grill for 2-3 minutes on each side, turning once.
Combine the white wine lemon juice in a medium-size heatproof casserole or skillet that can hold the shrimp in a single layer. Arrange the shrimp in the dish, place the pan on the grill and cook until the shrimp is done, about 2 minutes longer. Take care not to overcook the shrimp.
