My favorite seafood – I could eat shrimp every week either like this as an appetizer, in a stir fry or even as the main dish. The first recipe I frequently make with a cocktail sauce and the second one I just tried (even though I have had the recipe for a long time) and comes from Jake’s On the Lake in Tahoe City. We ate there many years ago and it is still open – a beautiful waterfront restaurant. Both are wrapped in prosciutto, one has a dill flavor and the other basil with a garlic dipping sauce. Two of my favorite herbs!
Prosciutto Wrapped Grilled Shrimp
- 16 extra-large or jumbo shrimp, peeled and deveined
- 1 tbsp. fresh garlic, finely chopped
- 1-1/2 tbsp. fresh dill, finely chopped
- 1/4 tsp. black pepper
- 8 paper thin slices of prosciutto
- 16 bamboo skewers, soaked in water for 30 minutes
Combine the shrimp, garlic, dill and pepper; toss to coat the shrimp lightly. Cut the prosciutto slices in half lengthwise and wrap each shrimp in a half slice; then thread the shrimp onto the skewer. Brush lightly with oil.
Grill directly over medium-high heat on a preheated grill, turning once. Cooking time will vary depending on the size of the shrimp, the temperature of your grill; anywhere from 4 to 8 minutes. Delicious as the prosciutto becomes crispy and with the dill and garlic – yum!
Recipe by cookingwithauntjuju.com
Jake's on the Lake Prosciutto Shrimp
- 16 extra-large shrimp, peeled and deveined
- 8 thin slices prosciutto
- 16 fresh basil leaves
- 16 bamboo skewers, soaked in water for 30 minutes
- 1/3 cup red wine vinegar
- 2 tbsp. Dijon
- 1 tbsp. fresh garlic, chopped
- 1 cup olive oil
Cut each prosciutto slice in half lengthwise. Place a basil leaf on each half of prosciutto, then the shrimp and roll up. Thread the shrimp on the skewers. Can be prepared a day ahead; wrap tightly and refrigerate. Brush lightly with oil before grilling.
Combine the vinegar, mustard and garlic; gradually add the oil until well blended.
Grill the shrimp as above and serve with the sauce.
Recipe by cookingwithauntjuju.com
