Shrimp-prosciutto brochettes
Prep Time
Price Per Serving
Cooking Mode
4 wooden skewers soaked in water 30 minutes
150 g (1 package) oz San Daniel prosciutto slices, cut in half lengthwise
1 kiwi, cut in sticks
20 basil leaves
1 raw, peeled, deveined with tail, 16-20 calibre, thawed shrimp
2 garlic cloves, finely chopped
15 mL (1 tbsp) tbsp honey
45 mL (3 tbsp) tbsp olive oil
30 mL (2 tbsp) tbsp white balsamic or white wine vinegar
4 wooden skewers soaked in water 30 minutes
150 g (1 package) oz San Daniel prosciutto slices, cut in half lengthwise
1 kiwi, cut in sticks
20 basil leaves
1 raw, peeled, deveined with tail, 16-20 calibre, thawed shrimp
2 garlic cloves, finely chopped
15 mL (1 tbsp) tbsp honey
45 mL (3 tbsp) tbsp olive oil
30 mL (2 tbsp) tbsp white balsamic or white wine vinegar
Directions
1Combine vinegar, oil, honey and garlic in a bowl. Add shrimp and stir to coat well. Cover and refrigerate for 1 hour.
2Preheat barbecue to high.
3Place shrimp on work surface. Garnish each with a stick of kiwi and wrap with a basil leaf and then a thin prosciutto slice. Thread five shrimp on each skewer, ensuring they will not fall off.
4Cook on an oiled grill for about 2 minutes per side, or until shrimp are pink and prosciutto is lightly grilled. Enjoy on a salad of greens, served with new potatoes.
5: Add 15 mL (1 tbsp.) lemon zest to marinade. Replace kiwi by cantaloupe and basil leaves by lemon balm leaves.
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