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Jake's on the Lake Style Shrimp Wrapped in Prosciutto

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“This recipe supposedly is similar to the recipe used at a restaurant in California. This was from my magazine clippings,Bon Appetit I believe. Update: This does make a lot of sauce,so you might want to cut that portion of the recipe in half and also have some slices of crusty bread to dip in the extras (which is delicious). Also, if your shrimp aren't huge, you may need to use 2-3 smaller shrimp per skewer to get a nicer balance between the meat and basil.”
READY IN:
16mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

Directions

  1. You will also need 18 bamboo skewers for this recipe- soak them in water 30 minutes before using.
  2. Set a slice of proscuitto on a work surface and place a basil leaf at one of the short ends, then top with a shrimp and roll up jelly roll style.
  3. Stick the shrimp on a skewer, leaving a handle, and continue with the rest of the shrimp- one shrimp roll per skewer.
  4. Heat a grill to medium-high (or preheat your broiler) and coat grill with a bit of oil so the shrimp won't stick.
  5. Mix together vinegar,mustard, and garlic.
  6. Gradually whisk in oil until blended and season with plenty of salt and pepper to taste- set into a small bowl.
  7. Grill shrimp rolls until opaque in centers, about 6 minutes, turning frequently so they don't burn.
  8. Set on a platter and serve sauce in a small bowl for your guests to dip the skwered shrimp into.

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