- 20 jumbo shrimp (about 1 pound), peeled and deveined with tail on
- 1 tablespoon olive oil, plus more for brushing
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt and freshly ground pepper, to taste
- 20 small- to medium-size fresh basil leaves
- 10-12 pieces thinly sliced prosciutto
- Optional for serving: lemon wedges and a few basil leaves for garnish
- Skewers for grilling, soaked in water for 20 minutes if wooden
Grilled Prosciutto Wrapped Shrimp with Basil
Prep these tasty bites in advance for an appetizer or entree that's equal parts easy and delicious.
Yield: 4 entrée servings or 6-8 appetizer portions
Yield: 4 entrée servings or 6-8 appetizer portions
Ingredients
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, whisk together the 1 tablespoon olive oil, Dijon, salt and pepper. Place the shrimp in a large bowl and pour the oil mixture over top, gently tossing to evenly coat.
- Slice each piece of prosciutto in half lengthwise to form two long, narrow slices. Place a basil leaf at one end of each prosciutto slice. Place a shrimp on the basil leaf, and roll the prosciutto around the shrimp as securely as possible. (It isn’t necessary to cover the entire shrimp.) Place on a baking sheet, seam side down, and repeat with the remaining prosciutto, basil, and shrimp. (Advance prep option: The un-skewered shrimp can be prepared to this point, covered, and refrigerated for 6-8 hours or so.)
- When ready to grill, thread the shrimp onto the skewers. (Tip: To prevent the shrimp from spinning around on the skewer, first stick the pointy end of the skewer through the tail end, just above the shell, and then thread again through the thickest part of the shrimp.) Brush both sides of the shrimp with olive oil. Alternatively, you can spray both sides with an olive oil mister.
- Grill until the shrimp are pink and just cooked through, 2 to 3 minutes per side. Serve immediately or at room temperature.