Prosciutto-Wrapped Apricot Shrimp with Honey Apricot Glaze

Chef Keri Fidelak

Shrimp stuffed with pepper jack cheese and apricot then wrapped with Prosciutto and grilled.


10 jumbo Louisiana shrimp (U-15 count)
10 slices prosciutto
3 small apricots
10 pieces pepper jack cheese cut 3/4 x 3/4 x 2-inch
salt and pepper, to taste
3/4 cup honey
3 tablespoons apricot nectar


Cut apricots in half and remove pits, slice each half into fourths.
Peel and devein shrimp but leave tails on. Sprinkle with salt and pepper. Cut in half lengthwise almost all the way to the tail. Leave the tail intact.
Place cheese and 1 apricot slice in between 2 halves of shrimp and wrap tightly with 1 slice of prosciutto.
Cook over hot grill until prosciutto forms a skin around shrimp and they are firm.
In a pot over low heat, combine honey and apricot nectar. When mixture is warm, drizzle over top of cooked shrimp.

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