Finney
Master Chef
Prosciutto-Wrapped Shrimp
This is really an appetizer, but posted here because of Shrimp
Use Parma prosciutto for this dish—it’s less salty than domestic brands.
24 large shrimp (about 1 pound), peeled and deveined
1 teaspoon instant minced garlic
1/2 teaspoon dill weed
1/2 teaspoon dried tarragon leaves
1/2 pound prosciutto, sliced paper-thin
Nonstick cooking spray
In a medium bowl place shrimp, garlic, dill, and tarragon; toss to coat. Cut prosciutto slices in half lengthwise. Wrap each shrimp in a half-slice of prosciutto.
Thread wrapped shrimp on skewers, leaving a little space between each piece. Spray lightly with cooking spray.
Place skewers on center of cooking grate and grill for 5 to 6 minutes, turning once halfway through grilling time.
Makes 12 servings.
Note: If using wooden skewers, soak in water 30 minutes before using so ends won’t burn during grilling.
This is really an appetizer, but posted here because of Shrimp
Use Parma prosciutto for this dish—it’s less salty than domestic brands.
24 large shrimp (about 1 pound), peeled and deveined
1 teaspoon instant minced garlic
1/2 teaspoon dill weed
1/2 teaspoon dried tarragon leaves
1/2 pound prosciutto, sliced paper-thin
Nonstick cooking spray
In a medium bowl place shrimp, garlic, dill, and tarragon; toss to coat. Cut prosciutto slices in half lengthwise. Wrap each shrimp in a half-slice of prosciutto.
Thread wrapped shrimp on skewers, leaving a little space between each piece. Spray lightly with cooking spray.
Place skewers on center of cooking grate and grill for 5 to 6 minutes, turning once halfway through grilling time.
Makes 12 servings.
Note: If using wooden skewers, soak in water 30 minutes before using so ends won’t burn during grilling.