I’ve been making this Prosciutto Wrapped Shrimp for years. Marinated in basil, lemon, garlic and wine, this recipe converted Bill into a shrimp lover!
Prosciutto Wrapped Shrimp
Yes, I know you loyal readers have heard this all before, but I’m married to one of the world’s pickiest eaters. There’s no rhyme or reason to his long list of disliked foods. When it comes to seafood, he would only eat canned salmon or tuna, and mainly in a casserole. Hard to believe, isn’t it. It took wrapping shrimp in Italian ham and grilling it before I converted him to a shrimp lover!
The Flavorful Marinade
This recipe involves two simple steps, marinating and grilling. First, I needed a flavorful marinade. Freshly squeezed lemon juice, olive oil, white wine, Dijon mustard, garlic and chopped basil were whisked together, then the shrimp bathed in the liquid gold. After a couple hours these plump shrimp were wrapped with a basil leaf and a paper thin slice of prosciutto and grilled just until they lost their translucency. Perfection!
More Recipes You’ll Love:
- Quick + Easy Mexican Shrimp Skillet from Family Food on the Table
- Grilled Shrimp Scampi
- Cajun Shrimp Fettucine Alfredo from Nutmeg Nanny
- Shrimp & Orange Salad with Citrus Vinaigrette
- Shrimp Corn Chowder from Well Plated
Prosciutto Wrapped Shrimp with Basil Lemon Marinade
Marinated and grilled shrimp wrapped in basil and prosciutto. Adapted from The Silver Palate Goodtimes Cookbook
- Prep Time: 30 mins
- Cook Time: 6 mins
- Total Time: 36 mins
- Yield: 6 servings
- Category: Appetizer, Seafood
- 3/4 cup white wine (I used a Sauvignon Blanc)
- 3/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 3 cloves of garlic, minced
- 1/2 cup chopped fresh basil
- 24 jumbo shrimp, peeled and deveined
- 12 slices prosciutto, cut in half length-wise
- 24 basil leaves
- Whisk together, wine, olive oil, lemon juice, Dijon, garlic and basil. Add shrimp, toss, and marinate 1-3 hours in the refrigerator.
- When ready to grill, remove from the refrigerator. Wrap a basil leaf around the middle of the shrimp, then a slice of the prosciutto. Thread onto skewers.
- Grill until the shrimp loses it’s translucency, about 3 minutes per side (will vary depending on the size of your shrimp and the temperature of your grill). Serve hot.
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