Mint & Prosciutto Grilled Shrimp

July  1, 2012
1 Ratings
Photo by Mark Weinberg
  • Prep time 15 minutes
  • Cook time 5 minutes
  • Serves 6 to 8 as an appetizer; 3 to 4 as a main course
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 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

What You'll Need
  • 18 fresh mint leaves (plus 1 tablespoon minced)
  • 1 to 2 large garlic cloves
  • 1 medium to large lemon
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, plus additional for grilling
  • 1 pound extra-jumbo shrimp
  • 9 paper-thin slices prosciutto
  1. Set aside either a set of bamboo or metal skewers. If using bamboo skewers, soak them in warm water.
  2. 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.
  3. 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.
  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. 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.
  6. 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).

See what other Food52ers are saying.

  • EmilyC
  • gingerroot
  • wssmom
  • Fairmount_market
  • hardlikearmour
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.

12 Reviews

Patti I. October 1, 2012
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!
hardlikearmour October 1, 2012
Thank you, Patti! It's wonderful to hear that you liked them.
Pegeen July 20, 2012
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.
hardlikearmour July 20, 2012
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.
EmilyC July 5, 2012
These look absolutely perfect for summer grilling...and so pretty too! Love the flavors you've put together!
hardlikearmour July 5, 2012
Thank you, Emily C! They are pretty, and they taste good too!
gingerroot July 4, 2012
This sounds fantastic! I love the flavor contrast and can't wait to try these.
hardlikearmour July 4, 2012
The flavor contrast is really nice - the sweet, barely briny shrimp, the sweet, fresh mint, and the salty prosciutto make a great marriage.
wssmom July 1, 2012
Tremendous!!! Can't wait to try this. Picture looks good enough to eat, too ...
hardlikearmour July 1, 2012
Thank you squared, wssmom!
Fairmount_market July 1, 2012
Sounds delicious! And melon sounds like the perfect accompaniment.
hardlikearmour July 1, 2012
Thank you, FM! Our local grocer has some gorgeous Honey Kiss melons that were fantastic with the shrimp.