Jumbo Shrimp Wrapped in Prosciutto di Parma

Name: Jumbo Shrimp Wrapped in Prosciutto di Parma
Prep time: P0Y0M0DT8H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT8H25M0.000S
Yield: 4 to 5 servings
Ingredients: 1/2 cup olive oil; 2 tablespoons dry white wine vinegar; 3 tablespoons chopped fresh basil; 1 pound large shrimp (13 to 15 per pound), peeled and deveined, with tails intact; 8 to 10 pieces prosciutto di Parma, sliced very thin

Getting reviews...

Total: 8 hr 25 min

Prep: 8 hr 15 min
Cook: 10 min

Yield: 4 to 5 servings

Total: 8 hr 25 min

Prep: 8 hr 15 min
Cook: 10 min

Yield: 4 to 5 servings

Ingredients

Deselect All

1/2 cup olive oil

2 tablespoons dry white wine vinegar

3 tablespoons chopped fresh basil

1 pound large shrimp (13 to 15 per pound), peeled and deveined, with tails intact

8 to 10 pieces prosciutto di Parma, sliced very thin

Directions

Combine oil, vinegar, basil and garlic in a bowl. Add the shrimp and marinate overnight in the refrigerator. Preheat broiler.
Drain shrimp. Cut each piece of prosciutto in half, lengthwise and wrap around each shrimp, securing well with a toothpick.
Saute the shrimp in a non-stick pan, that has been heated and lightly brushed with olive oil. Cook only to seal the prosciutto to shrimp. Place each piece on broiler pan and grill under broiler for 2 minutes on each side. Careful not to burn the prosciutto or overcook the shrimp.