Tuesday, April 11, 2006

Prosciutto & Basil Wrapped Shrimp Kabobs

Grilled prosciutto & basil wrapped shrimpThis recipe actually came from our butcher at Iowa Meat Farms in San Diego. He gave Matthew the general idea and we just went with it. You only need three ingredients for this dish and if you're a shrimp lover, you'll enjoy this rendition of shrimp kabobs, Italian style.

INGREDIENTS (makes 4 kabobs)

  • 16 large shrimp, uncooked peeled and deveined, leave the tails on
  • 16 fresh basil leaves, washed and dried in a paper towel
  • 16 very thin slices of Prosciutto or Serrano ham (we used prosciutto)
  • 8 metal skewers (if using bamboo, soak them in water for 30 minutes first)
First, pre-heat your grill to medium-high for direct grilling. **You can also broil these babies on medium-high if you don't want to grill tonight.

Wrap each shrimp with one basil leaf. Then wrap a thin slice of prosciutto over the shrimp and basil. Repeat with the rest of the shrimp.

Skewer four shrimp with two skewers, about 1" apart to balance the shrimp (see picture below). skewering the shrimp

Grill the shrimp, turning often, until opaque, about 8 minutes.

grilling the shrimp kabobsThe prosciutto keeps your shrimp moist and the basil gives it a fresh taste. Serve immediately over steamed rice.

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