Basil Shrimp Wrapped With Prosciutto

By kiwill

Ingredients

• 24 shrimp - (50-60 count) -- peeled, leaving
• the tails on
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1/8 teaspoon cracked peppercorns
• 6 fresh basil leaves
• 3 ounces thinly-sliced prosciutto -- cut 2" lengths
• 1/8 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons minced fresh garlic
• 1 teaspoon chopped fresh basil leaves
• 1/2 cup olive oil
• Salt -- to taste
• Freshly-ground black pepper -- to taste
• Bamboo skewers

Details

Servings 3

Preparation

Step 1

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 to 4 strips each. Soak the skewers 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.

Dipping Sauce: Combine the vinegar, mustard, basil, garlic and salt and pepper to taste 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 mayonnaise. Season with salt and pepper if desired.

Throw the skewers on the grill for a few minutes turning often. Be careful as the prosciutto will flame up. Only cook until the fat on the prosciutto is cooked off. Finish them in the oven for 4 to 5 more minutes.

Serve with the dipping sauce on the side.

This recipe yields 3 servings.