Grilled Shrimp Wrapped with Prosciutto on Rosemary Skewers

5 from 1 vote

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. THIS DOUBLES EASILY FOR FOUR.

Prep Time15

Cook Time10

Total Time25

Course: Seafood

Cuisine: Italian

Servings:

Calories: 429kcal

Author: Sally Cameron

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
¼ 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 ½ pounds jumbo shrimp shelled and deveined
4-6 ounces Prosciutto
3 tablespoons pure maple syrup optional

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