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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.
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
In a shallow nonaluminum bowl, combine all the marinade ingredients, including pepper to taste, and stir until blended.

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.

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.

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 »
 Simply Summer Shrimp
 Italian Summer Appetizers
 Grilled Shrimp Showcase
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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