INGREDIENTS
1 tbsp
extra-virgin olive oil
1
medium onion, halved and thinly sliced
1 tsp
chopped rosemary leaves
1 tsp
chopped garlic
2 tbsp
bourbon
2 tbsp
brown sugar
1 tbsp
Dijon mustard
1 tbsp
apple cider vinegar
1/2 cup
prepared barbecue sauce, preferably a less sweet brand
Worcestershire sauce
hot sauce
Salt
Freshly ground black pepper
24
extra-large shrimp, shelled and deveined
1 tbsp
extra-virgin olive oil
Salt
Freshly ground black pepper
12
slices of prosciutto, halved lengthwise
2 tbsp
chopped flat-leaf parsley
Lime wedges, for serving