shrimp, prosciutto and scallion skewers

spiedini di gamberi

TOTAL TIME: 30 minutes

MAKES: 4 servings

Wrapping shrimp in prosciutto before grilling helps keep the quick-cooking shellfish moist while adding a lovely saltiness that counters the sweetness of the shrimp. The surprise flavor, however, is a little bit of curry powder, which spices things up. Try this combination once, and you'll be hooked.

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Ingredients

2/3 cup dry white wine
1/2 teaspoon curry powder
16 large shrimp, peeled and deveined
8 scallions
Fine sea salt
Freshly ground black pepper
8 thin slices prosciutto
1 tablespoon extra-virgin olive oil plus more for grill

Instructions

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

In a medium bowl, whisk together wine and curry powder; add shrimp and let stand at room temperature for 10 minutes.

Meanwhile, cut scallions in half, lengthwise, to make 16 pieces; season with salt and pepper. Cut prosciutto in half, lengthwise, to make 16 pieces; fold prosciutto pieces lengthwise, if necessary, to form a width of 1-inch.

Remove shrimp from marinade; discard marinade. Lightly season shrimp with salt and pepper. Wrap 1 prosciutto slice around the center of each shrimp. Folding scallions accordion-style into thirds, thread shrimp and scallions onto 8 skewers. Drizzle skewers with oil.

Grill skewers on lightly oiled grill rack, turning once halfway through, until shrimp are cooked through, about 5 minutes.

Photo by Nina Choi

August 2010

keywords:

skewer, kebab, shellfish, grill, summer

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Comments [1]

This is a simple but very tasty recipe. We tried it this weekend in Baton Rouge. The fresh gulf shrimp helped a lot I suspect, but the flavors were wonderful together. We'll definitely be doing this one again!
Posted: October 04, 2010 14:29 by Cajun