Serve several prosciutto-wrapped grilled shrimp on a salad with fresh basil and mixed spring greens, tomato and other items for a glorious salad or starter course.
- 24 shrimp (20-30 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
- 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.
Per Serving (excluding unknown items): 365 Calories; 41g Fat (98.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 63mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 8 Fat; 0 Other Carbohydrates.
Perfect with a balsamic vinaigrette or Italian dressing.