These grilled prosciutto-wrapped shrimp drizzled with Melt® Organic pineapple sauce will be a favorite at your next barbeque. This recipe is adapted from Karen Dawson’s recipe found on the Food Network Magazine, and makes 12 servings.


For the Shrimp
½ cup chopped fresh pineapple
12 large shrimp, peeled and deveined
¼ cup extra-virgin olive oil
2 cloves garlic, crushed
½ teaspoon red pepper flakes
Kosher salt and freshly ground pepper
6 thin slices prosciutto di parma, halved lengthwise

Coconut oil for the grill

For the Sauce
½ cup Melt® Organic
¼ cup finely chopped fresh pineapple
Chopped fresh parsley for garnish


For the marinade:

  • Puree ½ cup of fresh pineapple in a blender until smooth.
  • Marinate the peeled and deveined shrimp in a bowl with ¼ cup of the pureed pineapple, olive oil, garlic, red pepper flakes, salt and pepper mixed together.
  • Toss the shrimp in the marinade, cover and leave at room temperature for 20-30 minutes.
  • Remove the shrimp from the marinade and wrap a strip of prosciutto around each piece.

For the sauce:

  • Gently heat the Melt Organic on low heat until liquid.
  • Add the chopped pineapple and remove from heat.

For grilling:

  • Preheat a grill or grill pan to medium and brush with coconut oil.
  • Grill the prosciutto-wrapped shrimp until the shrimp is pink, 1 to 2 minutes per side.

To serve, spoon Melt Pineapple Sauce over each prosciutto-wrapped shrimp, taking care to include pineapple chunks with each one and garnish with parsley.