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 replaced the dill with mint (the garden variety spearmint, which is growing rampant in my side yard). The salty prosciutto makes a great foil to 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 two per skewer works as well. I like to Microplane the garlic—it quickly and easily turns into a paste. The fussiest part of the dish is the prosciutto—I invariably end up with little bits that don't want to stay attached when I cut the prosciutto 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
Test Kitchen Notes
This is a very delicious, easy, and fast recipe. The lemon, mint, and garlic pair well with the lightness of the shrimp and the saltiness of the prosciutto. I would make extra marinade so every bite has a healthy amount. I also tried one shrimp with a basil leaf and it was heaven—so you can try this with other herbs pretty easily. One thing to be careful about is the grill temperature and the prosciutto. If you are like me, you'll want it to crisp, but this runs the risk of overcooking the shrimp. The crispness is doable, but does require careful monitoring. I will be making this for future barbecues. —feastathome
6 to 8 as an appetizer; 3 to 4 as a main course
fresh mint leaves (plus 1 tablespoon minced)
to 2 large garlic cloves
medium to large lemon
freshly ground black pepper
olive oil, plus additional for grilling
Set aside either a set of bamboo or metal skewers. If using bamboo skewers, soak them in warm water.
Remove 18 of the small- to medium-sized leaves of mint and set them aside. Mince the remaining leaves and add 1 tablespoon to a medium bowl. Use Microplane to grate garlic. Measure 1 slightly heaped teaspoon into the bowl and discard or save the rest of the cloves. Zest the lemon with the same Microplane and add to the bowl. Cut the lemon into wedges and set aside (for serving). Add the black pepper and olive oil. Whisk to combine.
Peel and devein the shrimp, leaving the tails attached, and add them to the bowl. Gently toss the shrimp until they are evenly coated. Cover and refrigerate while grill is heating.
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.
Prepare the shrimp for the skewers when the grill is about 15 minutes from being ready. Use a sharp knife to cut the prosciutto slices in half lengthwise. (Set aside any loose bits for another purpose.) Take 1 shrimp and lay a mint leaf lengthwise along its back with the tip of the leaf facing towards the tail. Take a strip of prosciutto and wrap it around the shrimp, attempting to cover most of the mint leaf. Form the shrimp into a C-shape, and thread it onto the end of a skewer, tail-side first.
Brush both sides of the assembled shrimp skewers with olive oil. Grill for 2 to 2 1/2 minutes then flip and grill for 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).
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.