Basil Shrimp Wrapped With Duck Prosciutto
Serves 2 - Preparation :10 Cook :10 Stand :30 Total :50
Pass them aroound at your next party or just serve them for a romantic appetizer for two!
Add this to MyRecipes Ingredients
20 each shrimp, 50-60 ct, peeled leaving the tail on
1 tablespoon olive oil
1 teaspoon garlic, minced
1/8 teaspoon peppercorns, cracked
6 each basil, leaves, fresh
2 ounces prosciutto, sliced very thin, 20 slices
bamboo skewer
1/8 cup red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons garlic, fresh minced
1 teaspoon basil, fresh leaves, chopped
1/2 cup olive oil
Instructions
Toss the peeled shrimp in the olive oil, peppercorns and garlic and allow to marinate for 30 minutes at room temperature.
Meanwhile slice your prosciutto and cut the basil leaves into 3-4 strips each. Soak the skewer for a good 30 minutes as well.
Place the prosciutto slices on a clean working surface. Top a slice with a piece of basil and then put the shrimp on top and roll them up. Thread them on the soaked skewer and repeat until done.
Fire up the grill and turn on the oven to 350 degrees. Combine the vinegar, mustard, basil and garlic in your blender and pulse
a few times. Turn on high and slowly add the oil until it is blended well. It should be thick like a mayonaisse. Season with salt and pepper if desired.
Throw the skewer on the grill for a few minutes turning often. BE CAREFUL as the prosciutto will flame up. Only cook the until the fat on the prosciutto is cooked off. Finish them in the oven for 4-5 more minutes. Serve with the dipping sauce on the side.
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