Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions and Balsamic Reduction

Ingredients

• 3/4 cup dry white wine
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• Salt
• 1/2 lemon, juiced
• 1/2 cup olive oil
• 1 pound (U-15) jumbo shrimp, peeled and deveined
• 1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips (depending on the size of the shrimp)
• 10 (8-inch) skewers, soaked in warm water
• 1/2 cup red wine vinegar
• 2 tablespoons sugar
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water
• 1 medium red onion, thinly sliced
• 1 cup balsamic vinegar, plus 2 tablespoons
• 1/4 cup olive oil
• 1 pound baby arugula

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