Grilled Prosciutto-Wrapped Shrimp with marsala glaze

No grill? Broiling works, too.  Set rack on baking sheet:  arrange shrimp on rack.  Broil until shrimp are opaque in center, brushing with glaze and turning once.

10 servings:

3 cups imported dry marsala

3/4 cup currant jelly

3 tablespoons balsamic vinegar

Nonstick vegetable oil spray

15 very prosciutto slices, each about 3 x 7 inches, cut length in half

30 large uncooked shrimp, peeled, tails left intact, deveined

2 tablespoons chopped fresh thyme

boil first 3 ingredients in heavy medium saucepan until reduced to 1 1/3 cups,  about 15 minutes.  cool glaze 15 minutes.

Spray grill rack with nonstick spray:  Prepare barbecue( med-High Heat)  Place 1 prosciutto strip (1/2 slice) on work surface.  Dip 1 shrimp into glaze: place almost at 1 end of strip.  Sprinkle with thyme. Wrap prosciutto around shrmp, enclosing completely.  Dip into glaze; Place on platter.  Repeat with remaining prosciutto, shrimp, and thyme and glaze as needed.  Grill shrimp 2 minutes brush with glaze.  Turn shrimp over: brush with glaze.  Grill until shrmp are opaque in center and prosciutto is charred, about 2 minutes longer.