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Grilled Prosciutto-Wrapped Shrimp

Perfect for the upcoming nice weather!

wrapped-shrimp

24 jumbo shrimp, uncooked
6 tablespoons extra-virgin olive oil
4 tablespoons chopped fresh
rosemary  leaves
2 tablespoons sliced garlic cloves
1/2 teaspoons crushed red pepper flakes
2 teaspoons freshly grated lemon
zest
Salt and pepper
12 slices (about 4 ounces) paper-thin imported prosciutto, cut in half crosswise
Lemon wedges
Rosemary sprigs

Peel and devein the shrimp, leaving tails on.

In a large bowl or large re-sealable plastic bag, combine olive oil, rosemary, garlic, red pepper, lemon zest, salt, and pepper. Add the prepared shrimp and toss to coats. Let marinade for approximately 1 hour (no more).

Preheat barbecue grill (oil hot grill to help prevent sticking).

When ready to grill, remove the shrimp from the marinade and tightly wrap each with a slice of prosciutto (because the prosciutto is thin, it will stay wrapped).

Place shrimp onto hot grill and cook approximately 2 to 3 minutes on one side; turn and cook another 2 to 3 minutes or until shrimp are opaque in center (cut to test). Remove from grill.

To serve, arrange warm shrimp on a large serving platter with lemon wedges and rosemary sprigs.
 

Makes 6 servings.

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This entry was posted on Monday, March 9th, 2009 at 10:21 am and is filed under Appetizer, Cleaning Shrimp, fresh shrimp, frozen shrimp, Wrapped Shrimp. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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