Prep 10 mins
Cook 6 mins
This recipe supposedly is similar to the recipe used at a restaurant in California. This was from my magazine clippings,Bon Appetit I believe. Update: This does make a lot of sauce,so you might want to cut that portion of the recipe in half and also have some slices of crusty bread to dip in the extras (which is delicious). Also, if your shrimp aren't huge, you may need to use 2-3 smaller shrimp per skewer to get a nicer balance between the meat and basil.
- 18 slices prosciutto, thin
- 18 leaves fresh basil
- 18 extra-large shrimp, peeled, deveined (or more if desired)
- 1⁄3 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh garlic, chopped
- 1 cup olive oil
- salt and pepper, to taste
- You will also need 18 bamboo skewers for this recipe- soak them in water 30 minutes before using.
- Set a slice of proscuitto on a work surface and place a basil leaf at one of the short ends, then top with a shrimp and roll up jelly roll style.
- Stick the shrimp on a skewer, leaving a handle, and continue with the rest of the shrimp- one shrimp roll per skewer.
- Heat a grill to medium-high (or preheat your broiler) and coat grill with a bit of oil so the shrimp won't stick.
- Mix together vinegar,mustard, and garlic.
- Gradually whisk in oil until blended and season with plenty of salt and pepper to taste- set into a small bowl.
- Grill shrimp rolls until opaque in centers, about 6 minutes, turning frequently so they don't burn.
- Set on a platter and serve sauce in a small bowl for your guests to dip the skwered shrimp into.
Heather I really wish I could give ths dish a higher rating.All the ingredients were very nice but the shrimp/prawn flavor was overpowered and got lost by the prosciutto and the sauce. The sauce is very good and makes quite a large bowl, half the recipe would be enough for dipping the shrimp into.