Basil & Prosciutto Shrimp Skewers with Zesty Vinaigrette
Transport your taste buds to coastal California with these delectable Basil & Prosciutto Shrimp Skewers. Wrapped in savory prosciutto and fresh basil, each succulent shrimp is grilled to perfection, creating a perfect balance of flavors. Paired with a tangy zesty vinaigrette made from red wine vinegar, Dijon mustard, and garlic, these skewers are perfect as an appetizer or charming addition to any gathering. Prepare for the irresistible aroma of grilling shrimp while enjoying the generous sauce, ideal for dipping crusty bread to soak up every bit of flavor. With flexibility in shrimp sizing, you can mix and match for your desired presentation. This recipe is sure to impress your guests and elevate your next backyard barbecue or dinner party!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Prosciutto
18 slices (thinly sliced)
Fresh basil leaves
18 leaves (whole)
Extra-large shrimp
18 (peeled and deveined)
Red wine vinegar
1/3 cup (none)
Dijon mustard
2 tablespoons (none)
Fresh garlic
1 tablespoon (chopped)
Olive oil
1 cup (none)
Salt and pepper
to taste (none)
Instructions
1
Start by soaking 18 bamboo skewers in water for at least 30 minutes to prevent burning on the grill.
2
Prepare the shrimp by peeling and deveining them, then set them aside.
3
On a clean work surface, lay out a slice of prosciutto. At one end, place a fresh basil leaf, followed by an extra-large shrimp. Carefully roll up the prosciutto around the shrimp and basil, securing the shrimp within.
4
Insert a soaked skewer through the rolled shrimp, leaving enough handle at the bottom for easy turning and serving. Repeat with the remaining shrimp.
5
Preheat your grill to medium-high heat (or preheat your broiler) and lightly oil the grates to prevent sticking.
6
In a medium bowl, combine the red wine vinegar, Dijon mustard, and chopped garlic. Gradually whisk in the olive oil until the mixture is well-blended. Season generously with salt and pepper to taste; set aside.
7
Place the shrimp skewers on the preheated grill. Cook for about 6 minutes, turning frequently to ensure they cook evenly and don’t burn. The shrimp should turn opaque when done.
8
Once cooked, remove the skewers from the grill and arrange them on a serving platter. Serve with the zesty vinaigrette in a small bowl for dipping, and consider presenting with crusty bread to savor the extra sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Basil & Prosciutto Shrimp Skewers?
They are succulent shrimp wrapped in fresh basil and savory prosciutto, grilled and served with a zesty dipping vinaigrette.
How many shrimp are needed for this recipe?
The recipe requires 18 extra-large shrimp, peeled and deveined.
How do I prepare bamboo skewers for grilling?
Soak 18 bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
What ingredients are in the zesty vinaigrette?
The vinaigrette consists of red wine vinegar, Dijon mustard, chopped fresh garlic, and olive oil, seasoned with salt and pepper.
How do I wrap the shrimp?
Lay out a slice of prosciutto, place a basil leaf and a shrimp at one end, then carefully roll the prosciutto around them.
What is the cooking time for the skewers?
The skewers should be cooked on the grill for about 6 minutes, turning frequently.
How can I tell when the shrimp are done?
The shrimp are fully cooked when they turn opaque.
Can I use a broiler instead of a grill?
Yes, you can preheat your broiler as an alternative to using an outdoor grill.
What should the grill temperature be?
The grill should be preheated to medium-high heat.
How much olive oil is used in the dressing?
The recipe calls for 1 cup of olive oil to be whisked into the vinaigrette.
What type of vinegar is used for the sauce?
The recipe uses 1/3 cup of red wine vinegar.
How much garlic is required?
You will need 1 tablespoon of freshly chopped garlic.
How many basil leaves are needed?
You need 18 whole fresh basil leaves, one for each shrimp.
What type of mustard is best for this recipe?
The recipe specifically recommends using 2 tablespoons of Dijon mustard.
How many slices of prosciutto are required?
You will need 18 thinly sliced pieces of prosciutto.
Should I oil the grill grates?
Yes, lightly oil the grates to prevent the prosciutto-wrapped shrimp from sticking.
What is a good side to serve with these skewers?
Serving with crusty bread is recommended to soak up the extra zesty vinaigrette sauce.
Can I use different sizes of shrimp?
Yes, you can mix and match shrimp sizes for your desired presentation, though extra-large is recommended.
How do I assemble the skewers?
Insert a soaked skewer through the rolled prosciutto, shrimp, and basil, leaving a handle at the bottom.
What is the flavor profile of this dish?
It offers a balance of savory prosciutto, fresh basil, and a tangy, zesty vinaigrette.
Is this recipe suitable for parties?
Yes, it is tagged as a perfect appetizer and party food for gatherings or barbecues.
How do I mix the vinaigrette?
Whisk vinegar, mustard, and garlic together, then gradually whisk in the olive oil until well-blended.
How many ingredients are in the list?
There are 8 primary ingredients including the seasonings.
Is the basil used whole or chopped?
The basil leaves are used whole for wrapping around the shrimp.
What kind of cuisine does this recipe represent?
The description associates the flavors with coastal California style cooking.
Do I need to peel the shrimp?
Yes, the shrimp should be peeled and deveined before you begin wrapping them.
Is this an easy recipe to follow?
Yes, it is categorized as an easy recipe with straightforward assembly and grilling steps.
How should the skewers be arranged for serving?
Arrange them on a serving platter with the vinaigrette in a small bowl for dipping.
How frequently should I turn the skewers?
Turn them frequently throughout the 6-minute cooking time to ensure even cooking and prevent burning.
Can I prepare the vinaigrette in advance?
Yes, the vinaigrette can be whisked together and set aside while you prepare and grill the skewers.