Shuck and devein shrimp. If you're going to skewer them, remove the tail, if they're jumbo (16-20 or larger) leave the tail for presentation. Crush some garlic into oil. Add fresh rosemary, red pepper flakes or both if inclined. Marinate the shrimp for an hour or two. Remember to keep everything cold, raw shrimp will limp out and spoil quickly at room temperature. Take a strip of prosciutto, put a fresh basil leaf on it, and place a shrimp on the leaf. Roll the assembly up, put on prep tray, cover and back to the fridge.
When the grill is ready, (med) oil it. If you're using wooden skewers, pin the shrimp now with sticks that are soaked in water. Even at medium heat, the shrimp will cook quickly. A bit of char is ok, but moderation in everything. Grind some black pepper over them and plate. Serve with lemon wedges, lime wedges or dipping sauce.
Variations
- Boil the shrimp, butterfly, pipe in pesto, wrap with prosciutto
- Change meats: Lamb proscuitto, soreno ham, bacon, etc.
- Substitute ginger for garlic
- Substitute langoustine or scallops for shrimp
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