BASIL PROSCIUTTO WRAPPED SHRIMP
Seasons 52 Restaurant Recipe
10 jumbo shrimp (U15), peeled with tail left on, chilled
5 slices prosciutto, cut in half lengthwise
10 basil leaves
1 tablespoon good quality balsamic vinegar
1/2 teaspoon freshly ground black pepper
10 picks or bamboo skewers
On dry cutting board, lay prosciutto flat. Put basil leaf on prosciutto at one end. Place shrimp on basil lengthwise. Carefully roll to encase in prosciutto and basil.
Put vinegar in shallow dish. Roll wrapped shrimp in vinegar to coat. Skewer with picks or bamboo skewers. Season wraps with black pepper. Grill on medium-high heat until prosciutto is crisp and shrimp is white in color. Makes 4 servings.