Grilled Shrimp Wrapped with Prosciutto on Rosemary Skewers

By Sally Cameron on August 29, 2011

fish & seafood,


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

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, then skewer, wrap with Prosciutto 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 some fresh herbs and you have a fast, easy and healthy dinner. Sometimes I brush the shrimp with a little maple syrup before grilling for extra flavor.

Rosemary Skewers

For the rosemary skewers I 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

Print Recipe

Grilled Shrimp Wrapped with Prosciutto on Rosemary Skewers

If you have rosemary in your garden, clip 14″ long sturdy sprigs to make skewers. If you don’t, use wooden skewers and stick shorter rosemary sprigs in the top for flair and fragrance when you serve.  This is nice served on a bed of brown and wild rice with a tossed green salad.  Drizzle with a little good quality olive oil and maybe a squeeze of lemon as you serve. Another tasty option, brush shrimp with maple syrup before grilling.


  • 2 tablespoons extra virgin olive oil 30 ml
  • 2 tablespoons lemon juice 30 ml
  • 1 teaspoon paprika
  • 1-2 cloves garlic minced or pressed
  • ¼ teaspoon salt kosher or sea
  • 1/8 teaspoon black pepper
  • 2 teaspoons finely chopped fresh rosemary
  • 2 – 14” springs of fresh rosemary soaked in cold water to cover about 30 minutes
  • 12 ounces jumbo shrimp 340 grams, use big ones, about 5 per person or what are called U12’s, or 12 per pound size, shelled and deveined
  • 2-3 ounces of Prosciutto 55-85 grams, approximately, I get extra because I can’t resist eating it
  • 2 tablespoons pure maple syrup 30 ml, optional


  1. Combine olive oil, lemon juice, paprika, garlic, salt and pepper in a small bowl and whisk or stir together. Add shrimp, toss and let stand at room temperature about 30 minutes. At the same time soak your rosemary sprigs.
  2. Hold rosemary sprigs and strip ¾ of the leaves off the bottom so you have room to skewer the shrimp.  Drain off marinade and discard. Skewer the shrimp through tail and top, about 5 per skewer. It will depend on the size of shrimp you have.
  3. Slice Prosciutto into long thins strips about an inch or two wide and wrap them around the shrimp. They probably won’t wrap or look perfect, but don’t worry about it.  They’ll taste great.
  4. Grill shrimp skewers on a hot, clean grill about 5-6 minutes total depending on the size of your shrimp and how hot your grill is. When they start to turn pink, turn the skewers.  When done, serve drizzled with a little olive oil.
  5. Another option – brush the skewers with a little maple syrup for extra flavor. The sweetness of the maple syrup is wonderful with the Prosciutto.
  6. Note on serving – if your rosemary ends get blackened while grilling, add a sprig or two  of fresh, short rosemary sprigs to the ends when serving. Serve over a wild and brown rice blend with a tossed green salad.


Leave a Comment
Reem | Simply Reem | 08/29/2011 at 10:34 pm

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

Carrie | 08/30/2011 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 | 09/02/2011 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 | 04/03/2012 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 | 06/15/2012 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.

Leave a Reply

Your email address will not be published. Required fields are marked *