Grilled Jumbo Shrimp with Proscuitto and Basil

Grilled Jumbo Shrimp with Proscuitto and Basil 
From Ellen' kitchen, with thanks to The Silver Palate Good Times Cookbook


  • 1 cup dry white wine or cider vinegar
  • 1 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 tbs Dijon-style mustard
  • 1/2 cup chopped fresh basil + 24 whole large basil leaves
  • freshly cracked pepper
  • 24 jumbo shrimp, peeled and deveined
  • 24 thin slices proscuitto
  • wine/vinegar, oil, lemon juice, chopped basil, mustard, and pepper and set aside.
  • Wrap the middle of each shrimp with basil leaf and then with slice of proscuitto.  
If grilling:
  • thread wrapped shrimp onto skewers, place in shallow container and cover with marinade.  Soak for a minimum of three hours, overnight works fine also.  Grill on preheated grill, cooking for several minutes on each side.
If broiling:
  • you can still skewer, or just marinade as are.  Then place on broiler pan, and set oven rack quarter of way down in oven.  After preheating oven on broiler setting, broil for just a few minutes on each side, watching closely, flipping once.  When shrimp pink up and curl, they are close to done. 


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