Ingredients: |
Ingredients: 12 Raw shrimp (20-count, extra large), peeled & deveined
12 Slices of Prosciutto
12 Fresh Bay leaves
1/2 Cup Tres Classique Garlic White Balsamic vinegar
1/4 Cup Dijon mustard
1 tsp. chopped garlic (preferably roasted garlic)
1/2 Cup Tres Classique Arbequina Olive Oil (light olive oil)
12 Metal or Bamboo Skewers (soak bamboo in water for 20-30 minutes
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Directions: |
Directions:Place a slice of prosciutto on a non-porous surface. At the end closest to you, place 1 bay
leaf parallel to the prosciutto leaving the first inch of prosciutto uncovered. Place the large
end of the shrimp on the inch of bare prosciutto. Roll the shrimp in the prosciutto,
wrapping the shrimp in the bay leaf/prosciutto until completely covered. Thread the
“mummified” shrimp on the skewer making sure that both ends and the middle of the
shrimp are pierced in such a way to secure the prosciutto & bay leaf from unraveling while
grilling.
Repeat with the remaining prosciutto, basil & shrimp
Combine vinegar, mustard and garlic in a blender. While running the blender, steam in
olive oil gradually until well blended. Salt and pepper to taste. The skewers and the dip
can be made up to 1 day in advance. Wrap skewers tightly in plastic and place the dipping
sauce in an air-tight bowl. Keep refrigerated.
Preheat grill to medium-high heat (can be broiled in the oven also). Grill the shrimp,
turning frequently, until opaque. Serve hot or at room temperature with the dipping sauce. |
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