SIR LYON''S BOURBON PROSCIUTTO WRAPPED SHRIMP ON THE BARBECUE ENJOY DAN:

SIR LYON’S BOURBON PROSCIUTTO WRAPPED SHRIMP ON THE BARBECUE

                                                                                                   By CHEF DAN:

Serves 4

BOURBON BBQ. SAUCE:

1 cup CHIVAS REGAL (aged 12 years)

1 (6 oz) can tomato paste

2 cups ketchup

1/3-cup cider vinegar

2 tablespoons EACH liquid smoke flavoring, molasses, Worcestershire sauce, Tabasco chipotle pepper sauce, and smoke paprika.

2 teaspoons EACH garlic powder, onion powder, and Tandoori masala

1 teaspoon each ground cumin, and mustard powder

1/2-teaspoon EACH sea salt and freshly ground black pepper

DIRECTIONS FOR BARBECUE SAUCE:

1.   In a skillet over medium heat, whisk together all ingredients.

2.   Bring to a simmer and lower heat and simmer for 8-10 minutes.

SHRIMP:

24 large shrimp, shelled and deveined

1 tablespoon olive oil

Sea salt and freshly ground black pepper

12 slices of prosciutto, halved lengthwise

2 tablespoons flat leave parsley, chopped

Lime wedges for serving

DIRECTIONS FOR SHRIMP:

1.   Coat the grill grates with oil, thin heat to medium-high.

2.   In a bowl, toss the shrimp with the olive oil and season with S-&-P.

3.   Wrap each shrimp in a half slice of prosciutto.

4.   Thread the wrapped shrimp onto bamboo skewers, about 6 shrimp per skewer.

5.   Use a pastry brush to lightly baste the shrimp with the barbecue sauce.

6.   Grill 3 minutes one side, turn over, brush with more barbecue sauce, and grill 3 minutes longer, or until just pink and firm.

7.   Transfer the shrimp to a platter and sprinkle with chopped parsley.

8.   Serve with lime wedges and any reaming barbecue sauce for dipping.

ENJOY DAN:                                             BON-APPETITE!!