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Prosciutto-Wrapped Shrimp with Peach Salsa

20

8

Pecan

Your new go-to appetizer. Shrimp is already delicious, but wrap it in prosciutto and serve with peach salsa for amplified flavor.

4

:

main

  • 2 Pound (24 ct) jumbo shrimp, cleaned

  • 8 Slices prosciutto, each cut into 3 pieces

Peach Salsa

  • 2 Whole ripe freestone peaches, peeled, pitted, and finely diced, or good-quality jarred or canned peaches

  • 2 Tablespoon balsamic vinegar

  • 2 Tablespoon honey

  • 1 Serrano or jalapeño chile, seeded and finely diced; plus extra for garnish

  • 2 Tablespoon fresh chopped basil

  • Salt

  • Freshly ground black pepper

  • 1

    Rinse the shrimp under cold running water and dry thoroughly on paper towels.

    • 2 Pound (24 ct) jumbo shrimp, cleaned

  • 2

    Wrap a piece of prosciutto around each shrimp, then secure with a toothpick if desired.

    • 8 Slices prosciutto, each cut into 3 pieces

  • 3

    Make the peach salsa. In a medium bowl, combine the peaches, 1 tablespoon of vinegar, honey, 1/2 Serrano pepper, basil, salt, and pepper. Stir to combine. Add additional vinegar, honey, chile, salt, and pepper, to taste.

    • 2 Whole ripe freestone peaches, peeled, pitted, and finely diced, or good-quality jarred or canned peaches

    • 2 Tablespoon balsamic vinegar

    • 2 Tablespoon honey

    • 1 Serrano or jalapeño chile, seeded and finely diced; plus extra for garnish

    • 2 Tablespoon fresh chopped basil

    • To Taste Salt

    • To Taste Freshly ground black pepper

  • 4

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F

  • 5

    Place the prosciutto-wrapped shrimp directly on the grill grates. Close the lid and cook for 4-6 minutes per side, until the shrimp is opaque.
  • 6

    Remove the shrimp from the grill and serve warm, topped with peach salsa. Garnish with slices of jalapeños for extra heat. Enjoy!

Cooking Notes

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