Prosciutto Wrapped Shrimp with Basil Lemon Marinade

I’ve been making this Prosciutto Wrapped Shrimp for years. Marinated in basil, lemon, garlic, and wine, this Marinated Shrimp converted Bill into a shrimp lover!

These Shrimp Skewers were a hit from day one and can be made for an appetizer or a main dish.

Why You Must Make

• This was the recipe that convinced my picky hubby to try shrimp. And to become a shrimp lover!
• Wrapping succulent shrimp in thin slices of salty ham makes an irresistible pairing.
• And the marinated shrimp were tossed on the grill for a double dose of flavor.

Ingredient Notes

• Kitchen Staples – Olive Oil,  Garlic
• White Wine – I used a Sauvignon Blanc. Note that like salt, alcohol is a flavor enhancer
  Lemon Juice – Use fresh for the best flavor. Note that the acid in lemon juice can make the shrimp mushy, so don’t marinate for too long.
  Dijon Mustard – Adds tangy and pungent notes.
  Fresh basil – Chopped
  Jumbo Shrimp – Peeled and devein if necessary
  Prosciutto – Cut in half length-wise. The thin slices will adhere to themselves as it’s wrapped around the raw shrimp.

Recipe Tips

This recipe involves two simple steps, marinating and grilling. First, I needed a flavorful grilled shrimp marinade.

• PRO-Tip: Freshly squeezed lemon juice is imperative. Bottled juice just won’t do!
• Whisk together the lemon juice, olive oil, white wine, Dijon mustard, garlic and chopped basil, then bathe the shrimp in the liquid gold. Like with the lemon juice, use fresh basil, not dried for the best flavor.
• Leave on the shrimp tails for a handle to grab and eat if you’re not serving with toothpicks.
• Pat your shrimp dry before marinating. It will make it easier for the marinade to absorb and minimize extra liquid from diluting the marinade.
• Marinate the shrimp for about 2 hours at the most. 30-60 minutes is ideal.
• Leave on the shrimp tails for a handle to grab and eat if you’re not serving with toothpicks.
• PRO-Tip: If you marinate too long, like overnight, the acid in the lemon juice can break down the proteins and make for mushy shrimp.
• Grill just until the shrimp lose their translucency.
• PRO-Tip: Overcooking the shrimp will make them dry and rubbery. If they curl into a tight “C” shape, they’re overdone.

After soaking up flavor from the marinade, these plump shrimp were wrapped with a basil leaf and a paper-thin slice of prosciutto. Finally, they were grilled for about 3-6 minutes; the timing depends on the heat of your grill. Perfection!

Frequently Asked Questions

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• Plus more tasty Seafood Recipes

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The Recipe:

Prosciutto Wrapped Shrimp with Basil Lemon Marinade

Prep Time 30 minutes

Cook Time 6 minutes

Total Time 36 minutes

Yield 6 servings

Marinated and grilled shrimp wrapped in basil and prosciutto.

Ingredients

• ¾ cup white wine (I used a Sauvignon Blanc)
• ¾ cup olive oil
• ¼ cup freshly squeezed lemon juice
• 2 tablespoons Dijon mustard
• 3 cloves of garlic, minced
• ½ cup chopped fresh basil
• 24 jumbo shrimp, peeled and deveined
• 12 slices prosciutto, cut in half length-wise
• 24 basil leaves

Instructions

1. Whisk together, wine, olive oil, lemon juice, Dijon, garlic, and basil. Add shrimp, toss, and marinate for 1-3 hours in the refrigerator.
2. When ready to grill, remove from the refrigerator. Wrap a basil leaf around the middle of the shrimp, then a slice of the prosciutto.
3. Thread onto skewers.
4. Grill until the shrimp loses its translucency, about 3 minutes per side (will vary depending on the size of your shrimp and the temperature of your grill).
5. Serve hot.

Notes

Adapted from The Silver Palate Goodtimes Cookbook.

Nutrition Information:

Yield:

6

Serving Size:

4 shrimp
Amount Per Serving: Calories: 431Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 124mgSodium: 2050mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 25g

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My Taste Testers

The typical Indiana weather pattern of hot, sticky days broke at the perfect time for an afternoon with friends. We sat outdoors on the banks of a picturesque lake with drinks and hors d’oeuvres. Lots of laughs and tasty food made for a lovely time. These shrimp were on the menu. The hubby wasn’t the only fan!