SIR LYON'S BOURBON PROSCIUTTO WRAPPED SHRIMP IN THE OVEN ENJOY DAN:

SIR LYON’S BOURBON PROSCIUTTO WRAPPED SHRIMP IN THE OVEN

                                                                                                    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

Serve with coucous

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: (PRE- HEAT OVEN TO 400 DEGREES)

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

2.   Wrap each shrimp in a half slice of prosciutto and transfer to a baking sheet.

3.   Brush the shrimp with some of the barbecue sauce and arrange 1-inch apart.

4.   Roast the shrimp for 5 minutes.

5.   Brush with more barbecue sauce and roast for 5 minutes longer, or until the shrimp are firm and white and the barbecue sauce is shinny.

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

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

8.   Serve with couscous and place shrimp over the couscous.

ENJOY DAN:                                             BON-APPETITE!!