I had the most amazing grilled shrimp at a friends wedding – juicy large shrimp with hints of white wine and garlic, wrapped in delicious prosciutto and grilled to absolute perfection. I probably could have eaten three plates worth, but alas, I had to share. So as a consolation, I decided to recreate them at home…. and you’re welcome.
This recipe is versatile as an appy or main, depending on how you want to serve them, and sure to please any seafood-loving guest at your next event or backyard bbq.
18-20 large prawns, shelled
1 tbs garlic, chopped
1/2 cup dry white wine
1/3 cup butter, melted
5-6 slices of proscuitto
Spray canola oil or canola oil to brush
Combine the butter, garlic, wine and prawn in a large bowl. Marinate for half an hour.
Meanwhile, heat up your bbq to medium low heat. Slice each piece of prosciutto lengthwise into 1-inch wide strips. Wrap each prawn in a strip of prosciutto. Spray both sides of the wrapped prawns with spray canola oil or brush with oil using a pastry brush.
Prawns can be placed on skewers or individually on the grill. Barbecue the prawns approximately two minutes per a side (for individual prawns, this might be slightly longer for skewers) or until slightly pink. Remove from heat and serve immediately.
Serves 2-4 for a main course, 6-8 for an appetizer.