Prosciutto Wrapped Shrimp with Garlic Dipping Sauce
Author: Bon Appétit | December 1996
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.)
  2. 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.
  3. Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.

 

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