This flavorful shrimp dish is accompanied well by pasta
and steamed broccoli.
Prep Time: 25 minutes, plus marinating Serving
- 1 pound shrimp, peeled and de-veined
- 1/2 cup dry white wine
- 1/4 cup balsamic vinegar
- 2 tablespoons extra–virgin 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 heavy–duty 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
double–pronged 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 shrimp.