Shrimp just loves to take on other flavors, especially hot ones. My favorite spice for lighting up shrimp is mace, as you may have seen in a previous recipe. If you happen to be assaulted while enjoying this dish, just rub the shrimp in your assailant’s eyes. Plus, you can poke him with the pointy end of the skewer.
Makes: 4 self-defense skewers
Total kitchen time: 20 minutes
- 1 dz. uncooked medium shrimp, peeled, deveined, tails removed
- 6 slices Prosciutto de Parma
- 4 bamboo skewers, soaked in cold water
- 1/4 tsp. ground mace
- 1/4 tsp. freshly ground white pepper
- 2 tbsp. blackberry preserves
- 2 tbsp. finely chopped mint leaves
- 3 tbsp. tawny port
- sea salt, to taste
- Preheat your grill on medium high.
- Slice each piece of prosciutto lengthwise and carefully wrap it around a shrimp. Skewer the shrimp through the tail and the thickest part so it stays securely on the skewer. Repeat for the remaining shrimp, three to a skewer.
- Lightly salt and pepper the wrapped shrimp skewers. Then, sprinkle with the mace. Adjust the amount to your personal preference – remember, this stuff is pretty strong. Refrigerate the skewers until you’re ready to grill.
- In a small saucepan, combine the blackberry preserves, chopped mint and port. Heat until boiling over medium heat, then reduce the heat to a simmer and cook for 5 minutes. If you’re sauce is slightly lumpy or coagulated, pour it into a small food processor and run on high for 90 seconds.
- Grill the shrimp skewers over high heat for 1 minute or so per side. They won’t take long, so be careful not to overcook. Plate up and enjoy!
Of course, these skewers would pair nicely with melon or cilantro as well. Just be careful – those are weapons you’re holding. Hot, delicious weapons. Mmmmm….