Ingredients:
18 slices prosciutto, thin
18 leaves fresh basil
18 extra-large shrimp, peeled, deveined ( or more if desired)
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon fresh garlic, chopped
1 cup olive oil
salt and pepper, to taste
Directions:
You will also need 18 bamboo skewers for this recipe- soak them in water 30 minutes before using.
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.
Stick the shrimp on a skewer, leaving a handle, and continue with the rest of the shrimp- one shrimp roll per skewer.
Heat a grill to medium-high (or preheat your broiler) and coat grill with a bit of oil so the shrimp won’t stick.
Mix together vinegar,mustard, and garlic.
Gradually whisk in oil until blended and season with plenty of salt and pepper to taste- set into a small bowl.
Grill shrimp rolls until opaque in centers, about 6 minutes, turning frequently so they don’t burn.
Set on a platter and serve sauce in a small bowl for your guests to dip the skwered shrimp into.
Servings: 18
Time preparation: 10 min.
Time total: 16 min.