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12 shrimp (16-20 count), peeled and deveined, tails removed
4 ounces dry white wine
2 ounces rice wine vinegar
2 teaspoons thyme
2 ounces onion, minced
1 tablespoon cumin, ground
salt and pepper, to taste
6 ounces vegetable oil
2 teaspoons dried basil
2 garlic cloves, chopped
3 prosciutto slices
6 fresh basil leaves
Servings: 12
1. Combine all the ingredients except the prosciutto and fresh basil in a stainless steel bowl. Marinate for 30 minutes.

2. Remove the shrimp from the marinade and drain them well.

3. Cut each slice of prosciutto into quarters.

4. Wrap each shrimp first with 1/2 leaf of basil, then a piece of prosciutto; secure with a toothpick.

5. Grill until done, remove the toothpick and serve hot or cold.

Yield: 12 pieces
 
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