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    Home ยป Recipes ยป 4th of July Recipes

    Grilled Shrimp Wrapped with Prosciutto

    Published: Aug 29, 2011 ยท Modified: Jul 6, 2022 by Sally Cameron ยท This post may contain affiliate links ยท 5 Comments

    820 shares
    ↓ Jump to Recipe

    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 Mediterranean dinner as summer nears the end.

    rosemary grilled shrimp with prosciutto
    Rosemary grilled shrimp with prosciutto

    Long associated with Mediterranean cuisine, the strong, piney fragrance of rosemary is unmistakable. It grows everywhere in California. Besides being great for landscaping (because its drought tolerant), it smells wonderful in the yard and is always ready for culinary needs.

    Jump to:
    • Ingredient Tips
    • Instructions
    • Rosemary Skewers
    • Use Bamboo or Metal
    • Serving Ideas
    • Leftovers
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Ingredient Tips

    Buy large shrimp, the 13-15 size if possible. You need 4-6 ounces of Prosciutto, and slice the strips in half lengthwise to wrap the shrimp. The quick marinade is just olive oil, lemon juice and herbs.

    Raw shrimp skewered for the grill.
    Raw shrimp skewered for the grill.

    Instructions

    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. Easy, simple, and totally delicious.

    Raw shrimp wrapped with prosciutto.
    Raw shrimp wrapped with prosciutto.

    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.

    grilled shrimp | afoodcentriclife.com

    If all you can find is short sprigs at the grocery store they work great as an appetizer too. I discovered that the rosemary did not give the dish as much flavor as I expected, but it looked terrific and smelled lovey.

    Use Bamboo or Metal

    Of course this works with bamboo and metal skewers. The rosemary is more for presentation. Do what is easiest for you.

    Serving Ideas

    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.

    For a low carb options, make cauliflower puree. Add a big green salad with some goat cheese crumbles, tomatoes or whatever "goodies" you like on a salad

    For ideas on how to build a better salad, read here.

    Leftovers

    Save an extra grilled shrimp and refrigerate until the next day. Add to a salad for lunch cold.

    ๐Ÿ“– Recipe

    grilled shrimp | afoodcentriclife.com

    Grilled Shrimp Wrapped with Prosciutto on Rosemary Skewers

    Sally Cameron
    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. THIS DOUBLES EASILY FOR FOUR.
    5 from 1 vote
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    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Seafood
    Cuisine Italian
    Servings 4
    Calories 429 kcal

    Equipment

    • Skewers for grilling

    Ingredients
      

    • 3 tablespoons extra virgin olive oil
    • 3 tablespoons lemon juice
    • 2 teaspoons paprika
    • 2 cloves garlic finely chopped
    • ¼ teaspoon sea salt
    • ยผ teaspoon black pepper
    • 1 tablespoon finely chopped fresh rosemary
    • 4 14" springs of fresh rosemary or bamboo skewers soaked in cold water to cover about 30 minutes
    • 1 ยฝ pounds jumbo shrimp shelled and deveined
    • 4-6 ounces Prosciutto
    • 3 tablespoons pure maple syrup optional

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    Instructions
     

    • 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 or bamboo skewer sticks.
    • 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.
    • 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.
    • 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.

    Notes

    Another option – brush the skewers with a little maple syrup for extra flavor. The sweetness of the maple syrup is wonderful with the Prosciutto.
    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.

    Nutrition

    Calories: 429kcalCarbohydrates: 12gProtein: 39gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 447mgSodium: 1657mgPotassium: 255mgFiber: 1gSugar: 9gVitamin A: 105IUVitamin C: 15mgCalcium: 275mgIron: 4mg
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    820 shares

    Comments

    1. Aunt Clara says

      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.

      Reply
    2. Michelle K says

      April 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!

      Reply
    3. Suzanne says

      September 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!

      Reply
    4. Carrie says

      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.

      Reply
    5. Reem | Simply Reem says

      August 29, 2011 at 10:34 pm

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

      Reply
    5 from 1 vote (1 rating without comment)

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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

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