PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE
18 thin slices prosciutto
18 fresh basil leaves
18 extra-large shrimp, peeled, deveined
18 bamboo skewers, soaked in water 30 minutes
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 cup olive oil
Place 1 prosciutto slice on work surface,
short end parallel to edge.
Place 1 basil leaf at 1 short end of prosciutto
slice.
Place 1 shrimp atop basil leaf.
Roll up shrimp in prosciutto.
Thread shrimp on skewer.
Repeat with remaining prosciutto, basil,
shrimp and skewers.
(Can be prepared 1 day ahead.
Wrap tightly in plastic and refrigerate.)
Prepare barbecue (medium-high heat) or preheat
broiler.
Combine vinegar, mustard and garlic in blender.
Gradually add oil; blend well.
Transfer to small bowl.
Season sauce with salt and pepper.
Grill wrapped shrimp until opaque in
center, turning frequently, about 6 minutes.
Transfer to platter.
Serve hot or at room temperature with sauce.
6 Appetizer Servings.
Bon App�tit
December 1996
Jake's On The Lake; Tahoe City, California
rate this recipe
91% would make
this recipe again
s_lawrence from Napa, CA on 03/25/05
This is delish! I loved the garlic sauce (I
do love garlic) and didn't feel the red wine
vinegar was too strong at all.
I used half the prosciutto for each shrimp (1/2
is plenty) and marinated half the shrimp in the
garlic sauce, and did half the shrimp w/o any
sauce at all.
Both were good, but the sauce added another
layer of flavor which was wonderful.
I did not notice the basil as much, and almost
would have preferred two leaves.
I ate some hot, some room temp, and almost liked
the room temp ones better as the flavors seemed
more pronounced.
Drank with a rich Chardonnay and I thought it
was lovely. Nice appetizer or even dinner for one
with a side of steamed green beans and crusty bread.
A Cook from Boulder, CO on 01/26/05
Always delicious and well-liked even by finicky eaters.
I brush the shrimp with a little olive oil just before
grilling.
A Cook from Boulder, CO on 01/26/05
Always delicious and well-liked even by finicky eaters. I brush the shrimp with
a little olive oil just before grilling.
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