Basil Shrimp Wrapped With Prosciutto

Recipe Ingredients

24		Shrimp - (50-60 count) - peeled, leaving
		The tails on
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Minced garlic
1/8 teaspoon	0.6ml	Cracked peppercorns
6		Fresh basil leaves
3 oz	85g	Thinly-sliced prosciutto - cut 2" lengths
1/8 cup	29ml	Red wine vinegar
1 tablespoon	15ml	Dijon mustard
2 teaspoons	10ml	Minced fresh garlic
1 teaspoon	5ml	Chopped fresh basil leaves
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Bamboo skewers

Recipe Instructions

Toss the peeled shrimp in the olive oil, peppercorns and garlic and allow to marinate for 30 minutes at room temperature.

Meanwhile slice your prosciutto and cut the basil leaves into 3 to 4 strips each. Soak the skewers for a good 30 minutes as well.

Place the prosciutto slices on a clean working surface. Top a slice with a piece of basil and then put the shrimp on top and roll them up. Thread them on the soaked skewer and repeat until done.

Fire up the grill and turn on the oven to 350 degrees.

Dipping Sauce: Combine the vinegar, mustard, basil, garlic and salt and pepper to taste in your blender and pulse a few times. Turn on high and slowly add the oil until it is blended well. It should be thick like a mayonnaise. Season with salt and pepper if desired.

Throw the skewers on the grill for a few minutes turning often. Be careful as the prosciutto will flame up. Only cook until the fat on the prosciutto is cooked off. Finish them in the oven for 4 to 5 more minutes.

Serve with the dipping sauce on the side.

This recipe yields 3 servings.

Source:
Undocumented - from the WWW

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