This one’s been on my list FOREVER to share with you as it’s one of my very favorite ways to serve shrimp. It’s very simple to make and…I just happen to have an ample supply of basil in my garden right now (yes, basil pesto has already been made!) Grilled shrimp make the perfect summertime patio meal, accompanied by a green salad, fresh ciabatta bread and a crisp white. They also make a wonderful appetizer. Versatility: it’s a good thing!
Start with a classic white wine/lemon marinade that’s spruced up with some fresh chopped basil and Dijon mustard:
Then let your gorgeous shrimp marinate for a good three hours in the fridge. You can probably get away with two hours. I wouldn’t go longer than four:
To assemble, just wrap a fresh basil leaf around each shrimp, followed by a strip of prosciutto and grill, basting with the reserved marinade. The result is juicy shrimp with just enough lemon and basil flavors, surrounded by smokey, crispy prosciutto.
We’re headed up to the great state of Wisconsin for a little R&R then back to harvest this year’s honey (you can see our hives in the photo below). Looking forward to sharing that with you! Until then…be well, eat well, love lots! And may all your days be as beautiful as the one we had yesterday here in Chicago
Grilled Shrimp with Basil and Prosciutto
- 1# Jumbo – to Colossal size shrimp, peeled and deveined (See NOTE)
- 1/2 cup dry white wine
- 1/2 cup olive oil
- 1/8 cup fresh lemon juice
- 1 TBS Dijon mustard
- 1/4 cup chopped fresh basil
- Fresh or coarsely ground black pepper
- About 15 large fresh basil leaves (or 1 per shrimp)
- About 15 thin slices of prosciutto (or 1 per shrimp) For smaller shrimp you may get by with 1 slice of prosciutto for two shrimp
- Two thick lemon wedges for grilling and garnishing (optional)
- Non-stick grill spray + basting brush
Combine the white wine, olive oil, lemon juice, mustard, chopped basil and pepper to taste in a bowl, whisking to combine. Place shrimp in a shallow glass or non-reactive dish. Pour marinade over, turning shrimp a few times to coat. Cover with plastic wrap and refrigerate for 3 hours or up to 4.
Remove shrimp from marinade, reserving marinade for basting. Wrap the middle of each shrimp with a basil leaf followed by a slice of prosciutto. Secure with a toothpick and repeat with remaining shrimp.
Preheat grill and clean surface. Spray with nonstick spray. Grill shrimp for several minutes on each side, basting with reserved marinade. Make sure the shrimp is cooked through the prosciutto is just starting to crisp. While shrimp is cooking, place lemon wedges on grate and cook until slightly charred.
Remove shrimp to a platter. Serve with fresh sprigs of basil and grilled lemon wedges
Serves: 3 as a main course; 8 as an appetizer
NOTE> Shrimp sizes and descriptions can be tricky which is why I usually end up just eyeballing it when I’m at the store. For this recipe, I found some GORGEOUS pink Key West shrimp that were labeled “U12,” meaning under 12 shrimp per pound. To me, that’s THE perfect size for grilling. Technically these fall into the “colossal” category but they’re not really all that huge! You can step it down to Jumbo shrimp, especially if you’re making this as an appetizer. Just keep in mind they will cook in no time at all on the grill so be prepared with that spatula and platter. ENJOY!