Prosciutto Wrapped Herb Shrimp

3 June, 2016

Prosciutto Wrapped Herb Shrimp

Herb-marinated shrimp wrapped in prosciutto and grilled to perfection is the ultimate summer meal!

Once the warm weather hits, I'm all about that grill life. In my opinion, just about everything tastes better on the grill: chicken, burgers, fruit, corn, vegetables, bread...the list goes on and on. There's nothing quite like the scent of a grill either, that charcoal smoke just screams summer, doesn't it? 

One thing I've never grilled before, though, is prosciutto. I've cooked it in a pan, adding crumbles of crispy prosciutto (nothing better) to pasta dishes and salads but never thought to grill this delicious product. For this month, I wanted to share a simple grilling recipe, something you can throw together last-minute that will still taste incredible and be perfect all summer long. Turns out, that perfect dish is Prosciutto Wrapped Shrimp.

While I had a feeling this would be tasty, I didn't expect it to be absolutely-please-don't-ever-end-delicious. I wanted to marinate the shrimp with lots of herbs and citrus, something that wouldn't overpower the salty prosciutto. After 30 minutes of marinating, 10 minutes of wrapping and 5 minutes on the grill, these shrimp were transformed into the most delicious, crispy, flavorful and addicting little bites. I served them alongside an Italian-inspired farro salad but they'd be great with grilled vegetables or even in tacos. This is a classic recipe I know I'll be experimenting with all summer long. And after eating one prosciutto wrapped shrimp, I can bet you'll do the same.

Prosciutto Wrapped Herb Shrimp

  • 2 lb shrimp, peeled and deveined
  • 2 tbsp Gourmet Garden Garlic Cold Blended Paste
  • 1/2 sweet onion, chopped
  • 2 tbsp Parsley Cold Blended Paste
  • 1 tbsp Lightly Dried Parsley
  • 1 tsp Lightly Dried Basil 
  • 1 tsp mustard powder
  • 1 tbsp Dijon mustard
  • salt, pepper to taste
  • juice of 1 lemon
  • juice of 1/2 lime
  • 1/4 cup extra-virgin olive oil
  • 1/2 lb prosciutto, thinly sliced (I got my prosciutto from my local butcher but I'm sure 1-2 packages of pre-sliced prosciutto would work just as well) 
  • 10 wooden skewers, soaked in water for 15 minutes to prevent burning on the grill 

First, make the marinade. Combine the garlic, onion, parsley Cold Blended Paste, lightly dried parsley, basil, mustard powder, dijon, salt, pepper, lemon and lime juice and olive oil in a bowl and whisk to combine. Add the shrimp and toss to coat, ensuring all shrimp are coated with the marinade. Cover and refrigerate for no more than 1/2 hour. Discard the marinade and place the shrimp in a small bowl. Using a wooden skewer, place shrimp one by one on the skewers, wrapping a thin slice of prosciutto around each shrimp (I did 5 shrimp per skewer). After all the shrimp are on skewers, preheat your gas or electric grill. 

Once the grill is hot enough, place the skewers on the grill for 3-4 minutes until shrimp are pink and opaque and the prosciutto is crispy. Flip the skewers and grill the other side. Once the shrimp are all cooked, remove them from the grill, take the shrimp off the skewers and dig in!

Italian Farro Salad

  • 1 1/2 cups farro
  • ​4 cups water
  • 1 tsp salt
  • 1 heirloom tomato, chopped
  • 1/2 sweet onion, chopped
  • 1/2 cup (or more, depending on your preference) bocconcini (mini mozzarella balls) 
  • 1 tbsp Lightly Dried Parsley
  • 1 tbsp Lightly Dried Basil
  • 1 tsp Lightly Dried Chives
  • 2 tbsp balsamic vinegar
  • 1 tsp Garlic Cold Blended Paste
  • 1/4 cup extra-virgin olive oil

In a small saucepan, combine the water, salt and farro and heat to boiling on high. Once boiling, turn heat to low and simmer for 25-30 minutes, until farro is cooked through (it will have a slightly chewy texture once cooked). While the farro is cooking, combine the tomatoes, onion, mozzarella, parsley, basil and chives in a large bowl and mix to combine. In a separate small bowl, make the dressing and whisk together the balsamic vinegar, garlic Cold Blended Paste and extra virgin olive oil Season to taste for salt and pepper. Once the farro is cooked, drain well and add to the large bowl with the tomato mixture. Toss everything to combine and slowly drizzle in the dressing. Serve warm or at room temperature - this salad will keep well for up to 3-4 days in the fridge. 

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