Recipe by Geema
These shrimp are a glamorous departure from burgers and hotdogs, yet are just as easy to fix. They only take a few minutes on the grill, so plan on cooking some other veggies to go with the shrimp while you have the grill hot. These shrimp can be the star attraction of a meal, or just serve one or two as a terrific appetizer for even greater things to come. Prep time indicated does not include the time marinating in the refrigerator.
Top Review by ann in TN
I think this recipe has potential, but needs more spices / flavor. Maybe add garlic and hot sauce to the marinade. Also, wrapping the shrimp in proscuitto slows the grilling time and it's difficult to judge when the "large" shrimp are done. I will try it again !
- 1 cup dry white wine
- 1 cup olive oil
- 1⁄4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1⁄2 cup chopped fresh basil
- freshly cracked black pepper
- 16 large shrimp, peeled,deveined,tails left on
- 16 large basil leaves
- 16 slices thin prosciutto, fat trimmed
Directions See How It's Made
- 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 grill.
- Remove the shrimp from marinade, reserving it to baste the shrimp while cooking.
- Wrap the middle of each shrimp first with a basil leaf and then with a slice of the prosciutto.
- Thread the shrimp on 4 metal skewers, 4 to a skewer.
- Grill shrimp, basting with marinade for several minutes on each side.
- Serve immediately.