Pesto Prosciutto Wrapped Grilled Shrimp Recipes

PROSCIUTTO WRAPPED SHRIMP

Steps:

• Peel shrimp, without removing tail, devein if necessary.
• Tear each slice of prosciutto lengthwise into 2 long pieces; wrap 1 strip around centre of each shrimp In a shallow bowl, stir together oil, garlic and hot pepper sauce.
• Add shrimp, turning to coat evenly.
• Cover and marinate in refrigerator for at least 1 hour or for up to 4 hours.
• On greased grill over medium heat or under broiler, cook shrimp for about 3 minutes per side or until pink and firm.

PROSCIUTTO-WRAPPED BASIL SHRIMP

Steps:

• Preheat broiler.
• In a medium bowl, combine the shrimp, basil, olive oil, zest, salt, red pepper flakes and black pepper. Mix well and set aside.
• Lay the prosciutto slices on a large work surface and cut prosciutto in half lengthwise so you have 20 pieces. Wrap the prosciutto around each shrimp, leaving the tail hanging out, and thread on an 8-inch skewer. Repeat with remaining shrimp for a total of 4 skewers with 5 shrimp each.
• Place the skewers on a broiling pan lightly coated with cooking spray. Broil the shrimp 2 minutes on each side. Serve hot with lemon wedges.

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE

Steps:

• Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.)
• Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
• Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.

PESTO PROSCIUTTO WRAPPED GRILLED SHRIMP

Steps:

• Start by making pesto. Place all ingredients except the Extra virgin olive oil in food processor and pulse until finely mixed. With food processor going slowly add Extra virgin olive oil until you get the right consistency. I like it to be like a thin to medium paste. Place pesto into a large bowl and add cleaned shrimp toss lightly, cover set in refrigerator for half an hour.
• While shrimp are marinating I soak 4-6 wooden skewers in a tall glass of water so they will not burn on grill I turn them over at about 7 minutes. When ½ hour is up remove shrimp from pesto and wrap ½ slice of prosciutto around shrimp the place on skewer do this until you have all shrimp on skewers. Place on large platter and pour remaining pesto over kabobs.
• Start grill I use med high heat to start when coals are fiery orange. Rub grill with paper towel folded into quarter size and dipped in vegatable oil Place corn on grill. I grill it 2 minutes on every side then place on plate to cool. Place shrimp kabobs on grill watch them. I usually turn them over every 4-5 minutes until they are done. Should be pink may have some dark tails but that is all right you are not eating the tails. When shrimp has cooked remove to platter and let rest 6-8 minutes before removing them from skewers.
• Cut corn off cob and place in medium bowl add all ingredients for salad except red wine vinegar and extra virgin olive oil. Toss all vegetables together then mix red wine vinegar and Extra virigin olive oil and pour onto slaw toss again. Cover and set aside.
• Plating starts with 2 serving spoons of Tomato basil corn slaw followed by 6 shrimp sitting on top of slaw in circle, garnish with 1 small bunch of fresh basil leaves per plate and serve.