Grilled Prosciutto and Basil-Wrapped Shrimp


(3 votes) 3 3

This colorful dish can be made as an appetizer or a full meal - either way it's delicious.

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  • 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

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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

Reviews (2)

  • I use the dipping sauce and add pepper corns and chopped up basi and then marinade the shrimp for about 20 minutes. After marinating, roll the shrimp up in the basil and prosciutto, secure with a toothpick and grill.

    Flag as inappropriate coyvashon  |  March 20, 2008

  • CAK served them over japanese rice noodles. We didn't try the sauce. Maybe the sauce could be used ON the noodles.

    Flag as inappropriate Arthur  |  November 11, 2007

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