Grilled Shrimp Wrapped with Prosciutto and Basil
Salty prosciutto dresses up plump jumbo shrimp in this super-simple dish perfect for a summer barbecue.
- 20 jumbo shrimp (about 1 lb./500 g total), peeled and deveined
- 1 Tbs. olive oil, plus more for brushing
- Freshly ground pepper, to taste
- 20 fresh basil leaves
- 20 pieces prosciutto, each 1 inch by 2 to 3 inches (2.5 cm by 5
to 7.5 cm), about 3 oz (90 g) total
Prepare a hot fire in a grill.
In a large bowl, toss the shrimp with the 1 Tbs. olive oil and pepper to taste. Place a basil leaf on top of a piece of prosciutto and wrap both around the center of a shrimp. Place on a baking sheet with the seam side down. Repeat with the remaining shrimp. Thread the shrimp onto skewers and brush both sides of the shrimp with more olive oil.
Grill until the shrimp are pink and just cooked through, 2 to 3 minutes per side. Serve immediately or at room temperature. Serves 4.
Williams-Sonoma Test Kitchen