Prawns With Prosciutto And Basil Recipe
Ingredients
| 16 to 20 colossal prawns, 10 to 15 per pound (455 g), shelled (except for tails) and deveined | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| Extra virgin olive oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), pressed | |
| 8 to 10 thin slices prosciutto, about 7 ounces (200 g) total | ||
| Basil leaves | 20 Large, drained, rinsed | |
Directions
Rinse prawns and pat dry.
Combine wine, vinegar, oil, and garlic in a large heavy-duty plastic food bag or nonreactive bowl; remove and set aside 3 tablespoons of the marinade.
Add prawns to bag and seal (or cover bowl).
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 15 minutes or up to 4 hours, turning prawns occasionally.
Cut prosciutto in half lengthwise.
Remove prawns from bag and drain, discarding marinade in bag.
Lay a basil leaf on each prawn; then wrap a prosciutto slice tightly around each, leaving tail exposed.
Thread 4 or 5 prawns on each of 4 single- or double-pronged skewers.
Arrange skewers on cooking grate.
Place lid on grill.
Cook, turning once halfway through cooking time, until prawns are opaque in thickest part (6 to 8 minutes; cut to test).
Transfer to a platter and drizzle with reserved marinade.
Serve warm or cool.
If made ahead, cover and refrigerate until next day.
Combine wine, vinegar, oil, and garlic in a large heavy-duty plastic food bag or nonreactive bowl; remove and set aside 3 tablespoons of the marinade.
Add prawns to bag and seal (or cover bowl).
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 15 minutes or up to 4 hours, turning prawns occasionally.
Cut prosciutto in half lengthwise.
Remove prawns from bag and drain, discarding marinade in bag.
Lay a basil leaf on each prawn; then wrap a prosciutto slice tightly around each, leaving tail exposed.
Thread 4 or 5 prawns on each of 4 single- or double-pronged skewers.
Arrange skewers on cooking grate.
Place lid on grill.
Cook, turning once halfway through cooking time, until prawns are opaque in thickest part (6 to 8 minutes; cut to test).
Transfer to a platter and drizzle with reserved marinade.
Serve warm or cool.
If made ahead, cover and refrigerate until next day.
Chef
