Yield: 4 as a
main course; 6 to 8 as appetizer
24 each jumbo shrimp, uncooked
6 tablespoons extra virgin olive oil
4 tablespoons chopped fresh rosemary
2 tablespoons garlic cloves, diced
1/2 teaspoon crushed red pepper
2 teaspoons fresh grated lemon zest
Salt and pepper
12 slices prosciutto, sliced in half
Peel and devein the shrimp, leaving the tails on
In a large bowl or large re-sealable plastic bag, combine olive oil,
rosemary, garlic, red pepper, lemon zest, salt and pepper. Add the
prepared shrimp and toss to coat. Let marinade for approximately 1 hour
Preheat the barbeque or grill - Oil it to keep shrimp from sticking.
Remove the shrimp from the marinade and tightly wrap each with a slice
of prosciutto - because prosciutto is thin, it will stay wrapped.
Place shrimp onto hot grill and cook approximately 2-3 minutes for side.
Shrimp are dune when opaque in center. Arrange on a warm platter with
rosemary sprigs and lemon