Grilled Gulf Shrimp With Prosciutto Rosemary And Garlic

Main Course

Recipe adapted from Best American Recipes

Serves 6

  • 6 tablespoons extra-virgin olive oil
  • 1/4 cup fresh rosemary, chopped
  • 2 tablespoons garlic, sliced
  • 2 teaspoons lemon zest, freshly grated
  • 1/2 teaspoon crushed red pepper flakes
  • 24 large shrimp (8 to 10 per pound), peeled, deveined, tails left intact
  • 24 slices prosciutto, paper thin
  • salt and freshly ground black pepper to taste
  • lemon wedges for serving

Grilled Shrimp With Prosciutto Rosemary And Garlic

Grilled Shrimp With Prosciutto Rosemary And Garlic 

Click image to enlarge


In a large bowl, combine the oil, rosemary, garlic, lemon zest, red pepper flakes and salt and pepper to taste. Add the shrimp and toss to coat and cover each piece. Marinate for 1 hour, no longer.

Prepare the grill for direct grilling on medium-high heat.

Remove the shrimp from the marinade and snugly wrap each with a slice of prosciutto. (Because the prosciutto is so thin it will stay wrapped).

Place the shrimp on the hot grill and cook, turning once, until firm and opaque, 2 to 3 minutes per side.

Serve on hot platter with lemon wedges.


Note: You can thread the shrimp on skewers if you prefer. To prevent the wrapped shrimp from sticking to the grill, rub the outside of the prosciutto with a bit of olive oil. Spring loaded tongs are useful for flipping the shrimp.

Chef's Tip: To reinvigorate previously frozen shrimp (almost all shrimp is frozen at harvest, shipped, thawed then sold), soak them for 20 minutes in salted water in the refrigerator (2 tablespoons salt to 1 quart cold water). Then drain, rinse, and pat dry with paper towels before proceeding with the recipe.

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