Shrimp Wrapped in Prosciutto and Basil on Rosemary Skewers |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My family and friends just love this simple, yet elegant entree. I have been making it for years, and it never fails to impress! The rosemary skewers are so fragrant on the grill, and give the shrimp a wonderful flavor! I have a huge hedge of rosemary in my yard and select the mature, wood sticks and remove the leaves, except the tops. ENJOY this simple dish........... Ingredients:
1 lb thin sliced italian prosciutto |
2 lbs raw shrimp, jumbo size,peeled and deveined |
2 cups fresh basil leaves, washed and dried |
2/3 cup dijon mustard |
12 skewers (i use fresh mature rosemary twings or sticks, stripped of leaves except tops) |
Directions:
1. Peel and devein jumbo shrimp.
2. Brush dijon mustard evenly on shrimp.
3. Wrap one big basil leaf around shrimp.
4. Wrap 1/2 slice of prosciutto over basil.
5. Thread shrimp onto cleaned rosemary skewer (I like to leave the leaves on the top for effect and flavor) Heat grill to medium-hot and place skewers on grill and cook about 3 minutes per side, or when when shrimp is pink.
6. Serve over bead of rice or cous cous.
7. YUMMY!
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