Shrimp on the Barbie

By Peggie

Ingredients

• 680 to 908 g (1 1/2 to 2 lbs) jumbo shrimp, peeled and deveined
• course salt (kosher or sea) and freshly ground black pepper
• 1 bunch fresh basil leaves
• 170 g (6 oz) very thinly sliced prociutto, cut lenghtwize into 1 1/2 inch wide strips
• wooden toothpicks or small bamboo skewers
• 15 to 30 ml (1 to 2 tbsp) extra virgin olive oil
• 125 ml (1/2 cup) Pernod, absinthe or other anise-flavoured aperitif
• Lemon wedges, for serving

Details

Servings 4

Preparation

Step 1

Season the shrimp on both sides with salt and pepper. Wrap a basil leaf around each shrimp, then wrap it in a strip of prosciutto. Secure the prosciutto in place with toothpicks. Drizzle the olive oil over the shrimp to coat them lightly on both sides or brush on the oil with a pastry brush.

Set up the grill for direct grillng and preheat to high.

When ready to cook, brush and oil the grill grate. Arrange the shrimp all facing in the same direction on the hot grate and grill them until the prosciutto is sizzling and crisp and the shrimp are just cooked through, about 2 minutes per side; do not overcook. Transfer the grilled shrimp to a platter.

Pour the Pernod into a small saucepan. Place it on the grill and warm the Pernod until it is just body temperature - do not let it boil. Remove the pan from heat and, making sure that the area is clear of flammable material and that no one is standing too close, use a long match to ignite the Pernod. Very carefully put the flaming Pernod over the shrimp and serve them at once, with lemon wedges.

Note: You can use Ouzo