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Prosciutto-Wrapped Prawns with Fresh Peach and Jalapeño Salsa and Sémillon

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This recipe has been adapted from the Prosciutto-Wrapped Shrimp and Peach Salsa recipe from Traeger Kitchen Recipes at traeger.com.

Prosciutto-Wrapped Prawns Ingredients

2 lbs.  21 – 25 count jumbo shrimp, peeled, deveined and cleaned
8 slices prosciutto (This amount may vary depending on the size of the jumbo shrimp)
2 Tbsp Slap Your Mama brand seasoning or your favorite spicy seasoning 

Peach and Jalapeño Salsa Ingredients

2 whole ripe Freestone peaches, peeled, pitted, and diced
1 Tbsp balsamic vinegar
1 Tbsp honey
1 – 2 jalapeño peppers seeded and finely diced
2 Tbsp fresh basil chopped
Salt and pepper to taste


  1. Jumbo shrimp comes in different sizes.  For this recipe, I found a 21 –24 count jumbo frozen gulf shrimp. Devein and peel shrimp leaving the end of the tails on.  
  2. I bought the packaged sliced prosciutto, as my local deli was out of bulk prosciutto that I could have sliced to my desired thickness. The pre-packaged prosciutto is very delicate and can be a challenge to cut.  I recommend using a very sharp knife and cut the prosciutto into 3 strips lengthwise. This will allow you to wrap the prawns easily. I bought 2 packages of prosciutto, so I had enough to wrap all the shrimp.
  3. I would not recommend adding the spicy seasoning to the shrimp until you have made the jalapeño peach salsa.  
  4. Freestone peaches have pits that easily are removed, the stone freely falls out of the peach. They tend not to be as sweet as the cling peaches which is ideal for this salsa. The easiest, most simple method to peel peaches is to boil a pot of water. Add whole peaches to boiling water and reduce to a simmer. Let peaches simmer for 30 seconds and immediately remove and place in ice and water bath. Once peaches have completely cooled, you can slice peaches in half scoring down to the pit. Separate the halves and the pits should just fall out and the skin should just peel away easily. Once pits are removed and the skin peeled, dice the peaches in salsa-sized bites.
  5. Cut the jalapeño in half and remove seeds and veins. I would start with 1 jalapeño and depending on spicy heat you can add the second jalapeño if needed. I ended up using both jalapeños in my salsa,
  6. In a medium bowl, add peaches, jalapeños, balsamic vinegar, honey, and basil and stir to combine. The salsa should be spicy with a hint of peachy sweetness. You can adjust sweetness by adding more honey or balsamic if needed.
  7. Add a sprinkle of salt and pepper to taste.
  8. I ended up dusting my prosciutto-wrapped shrimp with Slap you mama seasoning because my salsa wasn’t as spicy as I wanted it to be. This is optional. You can use your favorite spicy seasoning or dust with cayenne pepper.
  9. Heat the grill or your trager smoker to high heat, 400°.  
  10. Place prosciutto-wrapped shrimp directly on the grill and cook for 5 minutes per side, flipping once. Shrimp should be firm, pink, and translucent when completely cooked.
  11. Remove shrimp from the grill, plate, and top with jalapeno peach salsa.