ROMEIKO ORANGE DE NOIR 2019 - DOURAKIS WINERY

• 1/4 cup orange jam
• 1/4 cup of white dry wine
• 4 tsps. of fresh lemon juice
• 1 tsps. of finely chopped ginger
• 1 large clove of chopped garlic
• 2 fresh onions finely chopped
• 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
• 10 slices of prosciutto cut into half lengthwise
• 2 tablespoons of vegetable oil
• 10 wooden skewers dipped in water for 20 minutes
• salt
• pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.

Secret:

Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.