Mint & Prosciutto Grilled Shrimp

By • July 1, 2012 • 16 Comments



Author Notes: This is a gorgeous hors d'oeuvre I've adapted from Weber's Art of the Grill. The original calls for a lot of garlic and dill to flavor the shrimp. I've reduced the garlic, added lemon zest and changed from dill to mint (the garden variety spearmint, which is growing rampant in my side yard!) The salty prosciutto makes a great foil for the sweet shrimp and mint. I love these best at room temperature - the salt from the prosciutto is tempered just slightly so the other flavors really sing. I like the presentation with one shrimp per skewer, but 2 per skewer works as well. I like to microplane the garlic - it quickly and easily turns into a paste. The futziest part of the dish is the prosciutto - I invariably end up with little bits that don't want to stay attached either when I cut it in half or when I wrap the shrimp. Good thing they fry up nicely and make a great garnish for salad, scrambled eggs, and even pizza.hardlikearmour

Serves 6 to 8 appetizer servings, 3 to 4 as a main course

  • Skewers - metal or bamboo
  • Several sprigs of mint (enough for 18 leaves plus 1 T minced)
  • 1 to 2 largish garlic cloves
  • 1 medium to large lemon
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, plus additional for grilling
  • 18 extra jumbo shrimp (about 1 lb)
  • 9 paper-thin slices prosciutto
  1. If using bamboo skewers start soaking them in warm water.
  2. Remove 18 of the small to medium sized leaves of mint and set them aside. Mince remaining leaves, and add 1 tablespoon to a medium bowl. Use microplane to grate garlic. Measure 1 slightly heaped teaspoon into the bowl. Zest the lemon with the same microplane and add to the bowl. Cut lemon into wedges and set aside (for serving). Add the black pepper and olive oil. Whisk to combine.
  3. Peel and devein the shrimp leaving the tails attached, and add them to the bowl as you go. Gently toss the shrimp until they are evenly coated. Cover and refrigerate while grill is heating.
  4. Prepare grill for cooking over medium direct heat. (You should be able to hold your hand about 2 inches above the grate for about 4 seconds.)
  5. Make the skewers when the grill is about 15 minutes from being ready. Use a sharp knife to cut the prosciutto slices in halves lengthwise. (Set aside any loose bits for another purpose.) Take 1 shrimp and lay a mint leaf lengthwise along it's back with the tip of the leaf toward the tail. Take a strip of prosciutto and wrap it around the shrimp, attempting to get most of the mint leaf covered. Form the shrimp into a C-shape, and thread it onto the end of a skewer tail side first.
  6. Brush both sides of shrimp with olive oil. Grill for 2 to 2 1/2 minutes then flip and grill an additional 1 1/2 to 2 minutes - until the shrimp is just opaque. Serve warm or better yet at room temperature, with lemon wedges (optional).
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Comments (16) Questions (0)

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almost 2 years ago Patti in Mississippi

These are delicious! The mint leaves were big so used a little less but they were gorgeous and are definately a do again! Thank you!

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almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you, Patti! It's wonderful to hear that you liked them.

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about 2 years ago Pegeen

Pegeen is a trusted home cook.

The green curl of the mint leaf, collaged with the prosciutto is such a visual pleasure. So lovely to show off the shapes. Can't wait to try it - thank you!
Wondering what you'd think of somehow incorporating em-i-lis's Mint Pistachio Pesto with this? Alas, maybe the lovely mint leaf would likely have to go (otherwise it would be obliterated by any pesto coating?). Use a few tablespoons of the pesto to coat the shrimp instead of the mint "gremolata" and then wrap with the prosciutto?
Thanks for a lovely recipe. Cheers.

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I bet it would be great with the pesto. Maybe make some with and some without the mint leaf, to see which works best. The leaf should still be able to cover the pesto, and it does add to the flavor as well as the beauty.

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about 2 years ago EmilyC

These look absolutely perfect for summer grilling...and so pretty too! Love the flavors you've put together!

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you, Emily C! They are pretty, and they taste good too!

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about 2 years ago gingerroot

This sounds fantastic! I love the flavor contrast and can't wait to try these.

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

The flavor contrast is really nice - the sweet, barely briny shrimp, the sweet, fresh mint, and the salty prosciutto make a great marriage.

Me

about 2 years ago wssmom

Tremendous!!! Can't wait to try this. Picture looks good enough to eat, too ...

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you squared, wssmom!

Kg_in_evanston_cropped

about 2 years ago Fairmount_market

Sounds delicious! And melon sounds like the perfect accompaniment.

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you, FM! Our local grocer has some gorgeous Honey Kiss melons that were fantastic with the shrimp.

3-bizcard

about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wonderful! going to give this a go. Love the mint and prosciutto with shrimp and so quick and easy.

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, sdebrango! My husband and I polished off a slightly scaled down batch last night with some melon for supper. Yum!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Melon sounds perfect with it, gonna get some prosciutto tomorrow I love grilled shrimp!

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

The prosciutto makes a nice jacket for the shrimp - adds flavor and helps protect the shrimp from drying out. Melon truly is a perfect accompaniment!