flavorful shrimp dish is accompanied well by pasta and steamed broccoli..
Prep Time: 25 minutes, plus marinating Serving Size: 4
- 1 pound shrimp, peeled and de-veined
- 1/2 cup dry white wine
- 1/4 cup balsamic vinegar
- 2 tablespoons extravirgin olive oil
- 2 cloves garlic, minced or pressed
- 8 thin slices Prosciutto
- 20 fresh basil leaves
Rinse shrimp and pat dry. Combine wine, vinegar, oil and
garlic in a large heavyduty plastic food bag or glass bowl. Remove and set aside 3
tablespoons of the marinade for use later. Add shrimp to marinade and toss to coat evenly.
Refrigerate for at least 15 minutes or up to four hours, tossing shrimp occasionally. To
prepare for grilling: Remove shrimp from marinade and discard used marinade. Cut each
Prosciutto slice in half lengthwise. Place a basil leaf on each shrimp; then tightly wrap
a slice of Prosciutto around the basil and shrimp, leaving tail exposed. Thread shrimp on
doublepronged skewers and grill 6 to 8 minutes over medium heat, turning once.
Remove shrimp to a platter and drizzle reserved 3 tablespoons of the unused marinade over