Shrimp Wrapped in Prosciutto and Basil on Rosemary Skewers
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
3-6
ingredients
- 1 lb thin sliced italian prosciutto
- 2 lbs raw shrimp, jumbo size,peeled and deveined
- 2 cups fresh basil leaves, washed and dried
- 2⁄3 cup Dijon mustard
- 12 skewers (I use fresh mature rosemary twings or sticks, stripped of leaves except tops)
directions
- Peel and devein jumbo shrimp.
- Brush dijon mustard evenly on shrimp.
- Wrap one big basil leaf around shrimp.
- Wrap 1/2 slice of prosciutto over basil.
- Thread shrimp onto cleaned rosemary skewer (I like to leave the leaves on the top for effect and flavor) Heat grill to medium-hot and place skewers on grill and cook about 3 minutes per side, or when when shrimp is pink.
- Serve over bead of rice or cous cous.
- YUMMY!
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RECIPE SUBMITTED BY
My name is Cindy and I love Tweety Bird. I love to cook so my mom bought me a Premium membership.
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