Total Calories: 72
TO MAKE THE SALSA: Cut the pineapple into 1/4-inch dice and place in a small bowl. Add the remaining salsa ingredients and stir to blend. Cover with plastic wrap and set aside until ready to serve.
Cut each prosciutto slice lengthwise into two equal-sized strips and wrap a strip around each shrimp. Brush or spray the shrimp with vegetable oil. Season with pepper.
Grill the shrimp over Direct High heat until they are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the salsa.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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