Besides being Mother’s Day this Sunday, May 10 is National Shrimp Day.
Here’s one of my favorite ways to prepare shrimp. It’s easy, and impressive for guests. I like to make it in summer when I can use basil leaves from my garden.
Everyone loves this salad and asks for the recipe. This makes four entrée-sized salads.
Basil and Prosciutto Wrapped Shrimp
20 Jumbo Raw Shrimp, peeled and deveined
1 cup Olive Oil
¼ cup Fresh Lemon Juice
1 cup dry White Wine
2 T Dijon
½ cup fresh Basil, chopped
20 slices of Prosciutto
20 large basil leaves
Mix of Spring Lettuces, or whatever greens you like
Whisk the following together and set aside:
¼ cup Lemon Olive Oil
1 T Fresh Lemon Juice
1 t. Dijon
3 T White Wine Vinegar
Mix the olive oil, lemon juice, white wine and Dijon in a small bowl. Marinate the peeled and deveined shrimp in the olive oil mixture in a shallow baking dish for at least one hour.
Remove the shrimp from the marinade and dry thoroughly. Reserve the marinade for basting. Wrap each shrimp in one large basil leaf and then in one piece of prosciutto and thread onto skewers. Grill on high heat about two minutes a side, basting with the reserved marinade.
Toss the lettuce with the dressing and plate on four large plates or serving bowls. Top with the grilled shrimp (five per person). Garnish with lemon zest and a sprig of basil.
Delicious with a crisp Sauvignon Blanc or Viognier.