Smoky, zesty, salty, garlicky Mint and Prosciutto Grilled Shrimp cooks in only a few minutes—which makes it a perfect candidate for dinner tonight. And because it cooks so quickly, you can take a few extra TLC steps to wrap it in thinly sliced prosciutto, which crisps beautifully on the grill and adds natural saltiness, and mint leaves, barely visibly green beneath the prosciutto. There is a double dose of mint—it's also minced in the marinade, paired with garlic and a freshly zested lemon. And there's also the fact that once you start assembling the shrimp, you may find it to be slightly therapeutic because it takes a little concentration, releasing your mind from the day. (Plus, any reason to fire up the grill on a weekday equals instant happiness.)
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- 1 medium to large lemon
- 1 bunch of mint
- 1 pound extra-jumbo shrimp
- 9 paper-thin slices prosciutto
We're assuming you already have freshly ground black pepper, garlic cloves, and olive oil, but if not, add them to your list too!
The Game Plan
As soon as you get home from work (or about 35 minutes before you want to eat), gather skewers (if opting for bamboo ones, soak them in warm water) and heat your grill to medium heat. Peel and devein the shrimp, leaving the tails intact. Pick about 18 small mint leaves from your bunch, mincing a few extra. Grate 1 to 2 cloves of garlic, zest a lemon, and add them to the minced mint, about a tablespoon of olive oil, and freshly cracked pepper to taste to make the marinade. Add the shrimp to the marinade and toss.
Cut the prosciutto in half lengthwise with a sharp knife. Start with one shrimp and place the tip of the mint leaf along the tail, aligning it with the shrimp's back. Wrap a strip of prosciutto around the shrimp, covering the mint leaf. Tail side first, skewer the shrimp, making a C shape.
10 minutes before sitting down, brush the shrimp skewers with olive oil. Grill for about 2 to 2 1/2 minutes, flip, and grill for another 1 to 1/2 minutes. Serve hot off the grill!
See the full recipe here.
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