Basil & Prosciutto Wrapped Shrimp

Basil leaf perfumes the shrimp with its herbal quality and the prosciutto becomes slightly caramelized. Those flavors makes this easy dish irresistible. Jumbo shrimp makes a fantastic hors d’oeurve or appetizer. Or a nice light supper. If having for supper, serve with a salad or on a bed of dressed greens. If you would like to serve the shrimp with a sauce, there are a few suggestions, below.

Serving sizes

For an appetizer, about 2 per person.
If serving as a lunch or supper, serves 4.
However, these servings depend on appetites and if there are other dishes on the side. Shrimp always disappears!


2 to 4 tablespoons olive oil
Freshly ground black pepper
20 jumbo shrimp, peeled and de-veined, leaving tail on
20 large basil leaves
20 thin slices prosciutto
Lemon wedges, optional

Prepare grill or preheat broiler. If using the boiler, place oven rack 4 inches from the heat source.

Mix a couple of tablespoons of olive oil and plenty of black pepper in a bowl and add shrimp. Toss to coat the shrimp.

Place 1 basil leaf on top of 1 piece of prosciutto. Top with a shrimp and roll together. Brush the prosciutto with a bit of oil on both sides of the shrimp. Place seam-side down on a baking sheet if broiling, or on a plate if grilling. Repeat with the rest of the shrimp.

If grilling, transfer the shrimp to the grill and cook until the shrimp are pink, 2 to 3 minutes per side. If broiling, place the baking sheet in the oven and broil until the shrimp are pink, 2 to 3 minutes per side. Transfer to plates, squeeze with lemon if desired, and serve.

Here are some sauce choices for serving the shrimp

Melted butter mixed with lemon juice and black pepper
Aioli – mayonnaise made with olive oil, lots of garlic, and lemon juice
Vinaigrette with garlic and mustard
Tomato Vinaigrette
Cocktail sauce


Make this with ham, bacon or pancetta instead of the prosciutto. 

Recipe and Photograph Copyright Deirdre Davis 2016
Use of content requires permission.

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