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Culinary Escape to Spain
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Grilled Shrimp Wrapped in Prosciutto and Zucchini

Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark
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Active Time:  30 Minutes
Total Time:  4 Hours 30 Minutes
  Serves 4
Assembled in advance, quickly cooked and accompanied by bruschetta, these marinated and skewered shrimp are excellent fare for a backyard barbecue. Shrimp, and their close cousins, scampi, are plentiful in the waters along Italy’s lengthy coastline.
RECIPE INGREDIENTS
For the Marinade:
1 tablespoon fresh lemon juice
2 tablespoons fruity Italian white wine
2 tablespoons extra-virgin olive oil
8 lemon zest strips, each about 2 inches long
1/2 teaspoon crumbled bay leaf
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
3 large cloves garlic, crushed
Freshly ground pepper
For the Shrimp Skewers:
1 pound jumbo shrimp, peeled, deveined (12-16 shrimp)
1 pound zucchini, trimmed, cut lengthwise into slices 1/8 inch thick (12-16 slices)
6-8 paper thin slices prosciutto, halved  lengthwise
For the Bruschetta:
8 slices country-style white bread, each 1/2 inch thick
1 large clove garlic, cut in half
4 teaspoons extra-virgin olive oil
Small fresh thyme sprigs
Grilled Shrimp Wrapped in Prosciutto and Zucchini Recipe at Cooking.com
DIRECTIONS
FOR THE MARINADE:
In a shallow nonaluminum bowl, combine all the marinade ingredients, including pepper to taste, and stir until blended.


FOR THE SHRIMP SKEWERS:
Add the shrimp to the marinade and turn to coat. Cover and refrigerate for at least 4 hours or as long as overnight.


Remove the shrimp from the refrigerator about 30 minutes before you cook them. Meanwhile, soak 4 bamboo skewers in water to cover.


Preheat a broiler or prepare a fire in a charcoal grill. Arrange the zucchini slices on a rack in a broiler pan or on a grill rack and broil or grill for 3 minutes. Turn the slices over and continue to cook until limp, 2-3 minutes longer. Set aside to cool. Leave the broiler on or maintain the charcoal fire.


Remove the shrimp from the marinade, reserving the lemon zest strips. Drain the skewers. Wrap 1 piece of prosciutto around the center of each shrimp, and then wrap with a zucchini slice. Thread 3 or 4 wrapped shrimp onto each skewer and then garnish each skewer with 2 of the reserved lemon strips.


Arrange the skewers on the rack of the broiler pan or on the grill rack over hot coals. Broil or grill the shrimp for 3-4 minutes. Turn the shrimp over and continue to cook until pink and slightly curled, 2-3 minutes longer.


FOR THE BRUSCHETTA:
While the shrimp is cooking, toast or grill the bread, turning once, until golden on both sides. Rub a cut side of the garlic clove over one side of each warm bread slice, then brush with 1/2 teaspoon of the olive oil.


TO SERVE:
Arrange the bruschetta and skewers on a platter or divide among individual plates. Garnish with the thyme sprigs and serve at once.


Recipe author: Mary Beth Clark


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Grilled Shrimp Showcase
 Italian Summer Appetizers
 Simply Summer Shrimp
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 422
Fat. Total: 15g
Fiber: 6g
Carbohydrates, Total: 44g
Sodium: 604mg
% Cal. from Fat: 32%
Cholesterol: 178mg
Protein: 32g
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