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This is a classic favorite from the SILVER PALATE GOOD TIMES COOK BOOK (page 191). Recipe below is directly from
the cookbook. For cocktail parties, I use a medium size shrimp (21/25 count) removing shells and tails, grill them (within
grill baskets on skewers), and RE-skewer the grilled shrimp on individual (5-inch) skewers for the buffet. Delicious.
FROM
THE SILVER PALATE COOKBOOK:
These shrimp look as beautiful as they taste. Large shrimp marinated
in white wine, olive oil, and basil are then wrapped in paper thin slices of prosciutto and whole basil leaves before grilling.
INGREDIENTS: - 1
cup dry white wine
- 1 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon-style mustard
- 1/2
cup chopped fresh basil
- freshly cracked black peppercorns
- 24 jumbo shrimp, peeled and deveined, tails left
on
- 24 whole large basil leaves
- 24 thin slices prosciutto, fat trimmed
Combine the wine,
oil, lemon juice, mustard, chopped basil, and peppercorns and pour over the shrimp in a shallow bowl. Marinate in the refrigerator
at least 3 hours, turning shrimp occasionally.
Prepare hot coals with a generous amount of mesquite for grilling the
shrimp.
Remove the shrimp from the marinade, reserve the marinade for basting. Wrap the middle of each shrimp
first with a whole basil leaf, and then with a slice of prosciutto. Thread 4 shrimp lengthwise starting at the head on each
of 6 metal skewers.
Grill the shrimp, basting with the reserved marinade, for several minutes on each side. Serve
immediately.
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