Grilled Shrimp Wrapped with Prosciutto on Rosemary Skewers

By Sally Cameron on August 29, 2011

fish & seafood,


Grilled Shrimp Wrapped with Prosciutto|

Now that my Tuscan Blue rosemary bushes are big, I trim long sprigs and soak them in water to use for skewers of grilled shrimp wrapped with prosciutto.  A perfect alfresco dinner as summer nears the end.

Mediterranean Dinner: Grilled Shrimp Wrapped with Prosciutto

Long associated with Mediterranean cuisine, the strong, piney fragrance of rosemary is unmistakeable. It grows everywhere in California. When we re-landscaped, I told the architect I wanted plenty of rosemary in the plan and she obliged.  Besides being great for landscaping (because its drought tolerant), it smells wonderful in the yard and is always ready for culinary needs.

Shrimp is Quick and Easy

Grilling shrimp is an easy, fast dinner we do probably once a week, and the rosemary springs make a lovely presentation. Marinate the cleaned and shelled shrimp for about 30 minutes at room temperature. Next, wrap with Prosciutto, skewer and grill for about 5-6 minutes.

Serve the skewers on a bed of wild and brown rice or quinoa dressed with a little olive oil and fresh herbs for a fast, easy and healthy dinner. Sometimes I brush the shrimp with a little maple syrup before grilling for extra flavor.

Grilled Shrimp Wrapped with Prosciutto|

Grilled Shrimp Wrapped with Prosciutto|

Rosemary Skewers

For the rosemary skewers cut sturdy pieces about 14″ in length. If you don’t grow it, find a neighbor who does.  Soak the springs in cold water to cover for 30 minutes. With your fingers, strip off the bottom three quarters of the leaves. This becomes the skewer. If the top green part gets a bit charred during grilling, stick a small sprig of fresh green rosemary in the top at serving.

If all you can find is short sprigs at the grocery store, do more small skewers. The short skewers with just two shrimp work great as an appetizer too.

Helpful links with information, recipes and tools:

 Information on rosemary from Wikipedia

Serve over a bed of quinoa dressed with olive oil and herbs

For another easy shrimp recipe try Shrimp Scampi with Lemon and Amaretto 

Mushroom, Sun Dried Tomato, Mozzarella and Rosemary Dip by A Communal Table

Meyer Lemonade with Rosemary, from White on Rice Couple


Leave a Comment
Reem | Simply Reem | August 29, 2011 at 10:34 pm

Oh this looks so beautiful and delicious….
Such a wonderful use of lovely flavors, Perfect….

Carrie | August 30, 2011 at 12:40 pm

How gorgeous are these? I love your photos! And the recipe sounds fantastic. Rosemary is one of my favorite herbs, but I don’t think I’ve paired it with shrimp before. Sounds unique and delicious.

Suzanne | September 2, 2011 at 2:50 pm

These look fantastic. What a great way to gain flavor from the rosemary by using the stems for kabobs, love it!

Michelle K | April 3, 2012 at 10:47 am

Hubby made this last night. The directions were easy to follow, and it came out delicious. We both like that it’s a healthy dish as well. The rosemary skewers were fun and worked perfectly. We did use the maple syrup, but guess it either cooked off, or was subtle enough we didn’t notice. Thanks for another great recipe!

Aunt Clara | June 15, 2012 at 5:51 am

I found your blog through a picture on Pinterest and I think I am hooked. I will definitely bookmark it for future reference.

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