Although I could swear I had never heard of The National Championship before today, I’m sure, at some time, I have unwittingly watched a game, and served the appropriate, tasty, fun, Football watching, finger foods.
GRILLED PROSCIUTTO WRAPPED SHRIMP WITH MARSALA GLAZE
3 cups Marsala
3/4 cup currant jelly
3 tablespoons balsamic vinegar
15 prosciutto slices, each about 3 X 7 inches, cut lengthwise in half
30 large uncooked shrimp, peeled, tails left intact, deveined
2 tablespoons chopped fresh thyme
Boil Marsala, currant jelly and balsamic vinegar in a heavy medium saucepan, until reduced to 1 1/3 cups, about 15 minutes. Cool glaze for 15 minutes.
Spray a grill rack with nonstick spray, prepare barbecue (medium-high heat). Place 1 prosciutto strip (1/2 slice) on work surface. Dip 1 shrimp into glaze, place almost at the end of one strip. Sprinkle with thyme. Wrap prosciutto around shrimp, enclosing completely. Dip into glaze, place on platter. Repeat with remaining prosciutto, shrimp and thyme and glaze as needed. Grill shrimp 2 minutes (I cooked mine in the oven under the broiler), brush with glaze. Turn shrimp over, brush with glaze. Grill until shrimp are opaque in the center and prosciutto is crispy, about 2 minutes longer.
Recipe adapted from Bon Appetit, March 2006