Prep 10 mins
Cook 40 mins
Salty, umami, smoky, sweet, acidic, all good flavor elements in this appetizer adapted from a Weber grilling recipe. Making the chutney is the most time-consuming part, but it's really pretty simple to put together.
- 3 -4 ripe pears, about 1 1/2 pounds
- olive oil
- 1⁄2 cup packed brown sugar
- 1⁄3 cup dried cranberries or 1⁄3 cup cherries
- 1⁄4 cup finely chopped red onion
- 1⁄4 cup sherry wine vinegar (or white wine vinegar)
- 1 grated lemon, zest of
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced ginger
- 1 tablespoon butter
- 1 cinnamon stick
- 1⁄2 teaspoon kosher salt
- 1⁄8 teaspoon ground cayenne pepper
- 4 ounces thinly sliced prosciutto (about 10 slices)
- 1 lb extra-large shrimp, peeled and de-veined, tails left on (16/20 ct.)
- Peel, core, and quarter the pears, then lightly brush their surfaces with olive oil.
- Grill pear quarters over direct medium heat, turning once or twice, with the lid closed as much as possible, until they are crisp-tender (8 to 10 minutes). Remove them from the grill and allow to cool enough to handle. Place pear quarters in the work bowl of a food processor and pulse a few times, or cut them manually into small dice.
- Combine the chopped pears and the rest of the chutney ingredients in a medium saucepan over medium heat. Cook until slightly thickened, 20 to 30 minutes, stirring occasionally to avoid scorching the sugar. Let cooked chutney come to room temperature.
- Increase the grill temperature to a high heat.
- Cut the prosciutto slices in half lengthwise. Starting at one end, lay the shrimp on the prosciutto and roll the ham around the shrimp. Brush the surface lightly with oil.
- Grill the wrapped shrimp over direct high heat, with the lid closed as much as possible, turning once, until lightly charred, firm to the touch, and just turning opaque in the center, 2 to 4 minutes. Remove from the grill and serve with the chutney.