Prosciutto-Wrapped Shrimp Skewers with Rosemary
Inspiration: As a lot of people will agree, I think, there’s something about a 90 degree weekend that just calls for grilling out. I threw these on the menu for a hot Sunday night just before Brandon and I were heading out of town for a week in Washington, D.C. Because let’s face it – something about an awesome week of eating out also calls for some light and proper eating in beforehand.
What We Loved: I just love the slightly smoky flavor that grilling lends to shrimp. It’s just another layer of awesome on top of the already sweet, succulent flavor that is characteristic of great shrimp. These shrimp were also defined by the earthy, piney flavor of rosemary, and I loved the salty richness that the prosciutto added to the shrimp. Wrapping each shrimp in the prosciutto makes for a nice little parcel of delicious flavor. What’s also great about these skewers is that they’re easy, light, and perfect for a hot summer day.
Tips: It only takes a few short minutes to grill shrimp – probably about two minutes per side – so keep a close eye on these. Overcooked, rubbery shrimp sure are a tragedy. I also wouldn’t worry too much about carefully wrapping the prosciutto around the shrimp. Any old way will work.
Prosciutto-Wrapped Shrimp Skewers
Source: Original Recipe
1 lb peeled and deveined shrimp, tails left on
Juice from 1/2 small lemon
Handful rosemary, minced
2 cloves garlic, minced
4-5 slices prosciutto, cut into small strips
1. Place the shrimp in a bowl and drizzle generously with olive oil. Add the lemon juice, rosemary, and garlic. Let marinate for about half an hour. Meanwhile, if you are using wooden skewers, prepare them by soaking them in water for at least half an hour.
2. Wrap each shrimp in a strip of prosciutto, and thread the shrimp onto the skewers.
3. Pour any marinade that accumulated in your bowl back over the shrimp skewers. Drizzle with some more olive oil.
4. Grill for 2-3 minutes per side, until the shrimp are just barely cooked through.