Grilled Jumbo Shrimp With Prosciutto And Basil - cooking recipe
Ingredients
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1 c. dry white wine
1 c. olive oil
1/4 c. fresh lemon juice
2 Tbsp. Dijon-style mustard
1/2 c. chopped fresh basil
freshly cracked black peppercorns
24 jumbo shrimp, peeled and deveined, tails left on
24 large basil leaves
24 thin slices Prosciutto, fat trimmed
Preparation
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Combine the wine, oil, lemon juice, mustard, chopped basil and peppercorns and pour over the shrimp in a shallow bowl.
Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally.
Prepare hot coals for grilling the shrimp.
Remove the shrimp from the marinade; reserve the marinade.
Wrap the middle of each shrimp first with a basil leaf and then with a slice of prosciutto.
Thread 4 shrimp lengthwise, starting at the head on each of 6 metal skewers.
Grill the shrimp, basting with the reserved marinade, for several minutes on each side.
Serve immediately.
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