10 days of Thanksgiving recipes – Day 2: Grilled Proscuitto-Wrapped Shrimp

Grilled Proscuitto-wrapped shrimp

2/3 Cup Fresh or frozen cranberries 1/4 Cup Sugar 1/2 Cup Cider vinegar 1 tsp Dijon mustard 1/4 Cup Orange Juice 3/4 Cup Olive oil 1/4 tsp Salt & pepper 3/4-1 lb Thinly sliced proscuitto (not wafer thin) 1 lb Fresh,uncooked shrimp - no smaller than U30's Place cranberries, sugar and vinegar in small saucepan and heat over medium heat until cranberries pop, 5 - 10 minutes. Let cranberries cool slightly and then transfer to a blender. Puree the mixture until fairly smooth - there will still be pieces of bright red skin. Add the mustard and orange juice and lightly mix. Transfer the mixture to a medium bowl. Slowly add the oil while continuously whisking until all oil has been incorporated. Peel the shrimp and marinate in the cranberry vigniarette for a few hours. Lay proscuitto out and slice in half (if they are very long pieces of meat). Wrap each shrimp with a piece of proscuitto and skewer on bamboo skewers. Brush with olive oil and grille over medium high heat until shrimp turn pink. Do not overcook. For a variation, use thinly sliced cured (NOT processed) capacola or sopressata. Serve warm or cold.

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