GRILLED SHRIMP WITH BASIL AND PROSCIUTTO

Jonathan's Cork

(520) 296-1631 | jonathanscork.com
6320 E. Tanque Verde Rd, Tucson, Arizona 85715

INGREDIENTS

  • 1½ pounds jumbo shrimp, peeled and deveined

  • 1 bunch fresh basil leaves

  • 6 ounces very thinly sliced prosciutto, cut lengthwise into 1-inch strips

  • 1–2 tablespoons olive oil

  • ½ cup Pernod or another anise-flavored aperitif

  • Lemon wedges

  • Coarse salt

  • Fresh ground black pepper

Toothpicks or small bamboo skewers

DIRECTIONS

Season the shrimp on both sides with salt and pepper. Wrap a basil leaf around each shrimp, then wrap it in a strip of prosciutto. Secure with toothpicks. Drizzle olive oil over the shrimp wrap to coat lightly on both sides or brush with a pastry brush.

Arrange the shrimp on the grate and grill until the prosciutto is sizzling and crisp, and shrimp is cooked through, 1–2 minutes per side. Transfer to a platter.

Add Pernod in a small pan and place on grill, and warm to body temp. Remove the pan and touch a match to the Pernod to ignite it. Pour it over the shrimp and serve at once, with lemon wedges. 4 Servings.

Sue Brooks