This is a twist on the standard bacon wrapped shrimp. The problem with bacon wrapped shrimp on the grill is that by the time the bacon is cooked through, the shrimp is so far past done that it’s really not worth eating. Prosciutto on the other hand doesn’t need to be cooked at all and it takes very little time to achieve a nice crisp consistency. Basil grows like crazy in the summer months and I know people are always looking for more ways to use it in their cooking. This recipe couldn’t be any easier and is definitely a crowd pleaser.
Prosciutto and Basil Wrapped Shrimp
1 Lb. U15 shrimp (deveined with tail on)
Fresh basil leaves (the larger the better – as many as you have shrimp)
Prosciutto thinly sliced (as many slices as there are shrimp)
Extra Virgin Olive Oil
Salt and Pepper
Lightly coat the shrimp with olive oil and then sprinkle with salt and pepper. Wrap each shrimp with a basil leaf and then a slice of prosciutto. The prosciutto should hold the basil leaf firmly against the shrimp and usually doesn’t require a toothpick.
Cook over medium high heat for two minutes per side. The prosciutto is a natural thermometer and once it’s crisped and slightly darkened you will know it’s time to turn the shrimp. Serve immediately!
These make an impressive appetizer but can also serve as a main course. Once you try it, you will think twice before reaching for the bacon and jalepenos the next time shrimp is on the menu.