Grilled Shrimp Wrapped in Prosciutto and Zucchini

By Tufgrlz

Assembled in advance, quickly cooked and accompanied by bruschetta, these marinated and skewered shrimp are excellent face for a backyard BBQ.

Ingredients

• For the marinade:
• 1 Tbs. fresh lemon juice
• 2 Tbs. fruity white wine
• 2 Tbs. extra-virgin olive oil
• 8 lemon zest strips, each about 2 inches long
• 1/2 tsp. crumbled bay leaf
• 1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
• 3 large cloves garlic, crushed
• pepper
• For the shrimp skewers:
• 1 lb. jumbo shrimp, peeled and deveined (12-16 shrimp)
• 1 lb. zucchini, trimmed, cut lengthwise into slices 1/8 inch thick (12-16 slices)
• 6-8 paper thin slices prosciutto, halved lengthwise
• For the bruschetta:
• 8 slices white bread, each 1/2 inch thick
• 1 large clove garlic, cut in half
• 4 tsp. extra-virgin olive oil
• small fresh thyme sprigs

Preparation

Step 1

For the marinade:
In a shallow bowl, combine all the marinade ingredients, including pepper to taste, and stir until blended.

For the shrimp skewers:
Add the shrimp to the marinade and turn to coat. Cover and refrigerate for at least 4 hours or as long as overnight.

Remove the shrimp from the refrigerator aobut 30 minutes before cooking. Meanwhile, soak 4 bamboo skewers in water to cover.

Preheat a broiler or repare a fire in a charcoal grill. Arrange the zucchini slices on a rack in a broiler pan or on a grill rack and broil or grill for 3 minutes. Turn the slices over and continue to cook until limp, 2-3 minutes or longer. Set aside to cool. Leave the broiler on or maintain the charcoal fire.

Remove the shrimp from the marinade, reserving the lemon zest strips. Drain the skewers. Wrap 1 piece of prosciutto around the center of each shrimp, then wrap with a zucchini slice. Thread 3 or 4 wrapped shrimp onto each skewer and then garnish each skewer with 2 of the reserved lemon strips.

Arrange the skewers on the rack of the broiler pan or on the grill rack over hot coals. Broil or grill the shrimp for 3-4 minutes. Turn the shrimp over and continue to cook until pink and slightly curled, 2-3 minutes longer.

For the Bruschetta;

While the shrimp is cooking, toast or grill the bread, turning once, until golden on both sides. Rub a cut side of the garlic clove over one side of each warm bread slice, then brush with 1/2 tsp. of the olive oil.

To serve: arrange the bruschetta and skewers on a platter or divide among individual plates. Garnish with the thyme sprigs and serve at once.