Grilled Prosciutto and Basil-Wrapped Shrimp
- 24 fresh basil leaves
- 12 thin slices prosciutto, each cut in half lengthwise
- 24 extra-large shrimp, peeled and deveined, or large sea scallops
- 24 bamboo skewers, soaked in water for at least 30 minutes before grilling
- Garlic Dipping Sauce:
- 1/3 C. red wine vinegar
- 2 Tbs. Dijon mustard
- 1 large clove garlic, chopped
- 1 C. olive oil
Place 1 basil leaf at the short end of a slice of prosciutto and a shrimp on top of the basil. Roll the shrimp in the prosciutto, then thread lengthwise onto a skewer. Repeat with the remaining basil, prosciutto, and shrimp. Place the skewers on a baking sheet and refrigerate until ready to cook.
To make the sauce, combine the vinegar, mustard and garlic in a food processor or blender. With the machine running, add the olive oil in a slow, steady stream. Process until combined. 10-15 minutes before you are ready to grill, spoon about 1/3 of the sauce over the shrimp skewers to marinate. Transfer the rest of the dipping sauce to a small bowl. Prepare a medium-hot fire in a grill. Grill the shrimp, turning often, until opaque, about 6 minutes. Arrange the cooked skewers on a platter and serve with the dipping sauce on the side.
Yield: 8 servings
Per serving: 324 calories; 30 g fat (5 g saturated fat; 83 percent calories from fat); 1 g carbohydrates; 65 mg cholesterol; 480 mg sodium; 11 g protein; 0.1 g fiber.
From: "The BBQ Queens Big Book of Barbecue" by Karen Adler and Judith Fertig