Shrimp-prosciutto brochettes
Shrimp-prosciutto brochettes

Preparation time 20 minutes

Total time: 30 minutes

Ingredients

  1. 4 wooden skewers, soaked in water 30 minutes
  2. 150 g (1 package) San Daniel prosciutto slices, cut in half lengthwise
  3. 1 kiwi, cut in sticks
  4. 20 basil leaves
  5. 454 g (1 package) raw, peeled, deveined with tail, 16-20 calibre, thawed shrimp
  6. 2 garlic cloves, finely chopped
  7. 15 mL (1 tbsp.) honey
  8. 45 mL (3 tbsp.) olive oil
  9. 30 mL (2 tbsp.) white balsamic or white wine vinegar

Directions

  1. Combine vinegar, oil, honey and garlic in a bowl. Add shrimp and stir to coat well. Cover and refrigerate for 1 hour.
  2. Preheat barbecue to high.
  3. Place 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.
  4. Cook 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.

Variation: Add 15 mL (1 tbsp.) lemon zest to marinade. Replace kiwi by cantaloupe and basil leaves by lemon balm leaves.

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