Shack’s Shrimp with Prosciutto & Basil

So leading up to Mother’s Day this year, my husband had been away for 4 days.
(And the week before that 4 more days away…but who’s really keeping track…I mean really?)
Needless to say I was pretty happy when he made it home in time from a business trip to make me dinner!
I don’t know if I’ve ever mentioned this before, but my hubby can cook!  He’s the best BBQer ever!

First up on the Mother’s Day menu was Shack’s Shrimp.
This appetizer recipe is named after, and comes courtesy of my hubby’s boss!
Shack’s Shrimp are To. Die. For.
We’ve had these twice now, and we will be noshing on them again this weekend
if I have anything to do with it!  ;)

 

 
This recipe is a little harder to give quantities for, as it really depends on how many you need for an appetizer.  But here’s what we used:

Shack’s Shrimp with Prosciutto & Basil
1 bag of large uncooked prawns, fresh or frozen (we had about 20 prawns)
Basil – enough to wrap each prawn with one leaf (so about a good sized handful of basil)
Prosciutto – enough to wrap each prawn (we used 1 – 800g package)
Olive oil
Pepper
Salt (optional – the prosciutto is salty enough)

  • Thaw your prawns if you are using frozen.
  • Then rinse the prawns and pat dry.
       

    • Lay out the prosciutto, then lay a basil leaf in the centre of the prosciutto strip.
    • Wrap the prosciutto & basil around the centre of the prawn.  You have no need for toothpicks to pin it all together, as the prosciutto sticks to itself.  Wrap as tight as you can without tearing the prosciutto.  See picture above.
    • Brush both sides of the wrapped prawn with olive oil, then sprinkle on some cracked pepper (salt to taste, although there is usually enough salt from prosciutto).

 

       

    • Preheat your BBQ to a medium heat.
    • Lay the wrapped prawns directly on to the BBQ, and cook for roughly 3 – 4 minutes on each side depending on thickness.  You don’t need to grease the rack, as the olive oil on the prawns does the trick.
    • The prawns are done when they start to appear orange in spots.
    • Serve immediately!

 

 

SO good!
The great thing about these shrimp is that they are so easy to make,
but they look and taste like you spent a lot of time making them!
Perfect for entertaining!

 

Have a delicious day!

Comments

  1. Hi Jo-Anna! My hubby just sent me the link to your blog. Congratulations, and thanks for sharing the recipe! Hope you don’t mind…I’ve pinned it!

  2. Oh wow these look awesome! What a great flavor combination!!! Prosciutto just makes everything better!

  3. omgoodness i am getting the ingredients to make these tonight! I love to make shrimp w cream cheese jalapeno, and bacon, but I might even like this better! thanks for sharing! i am your newest follower!

  4. These look delicious and my hubby would LOVE them!!

  5. Now these sound great and easy to make! Now I need to learn how to shrimp and I can make them….Thanks for sharing!

  6. Just wanted you all to know that these little babies are simply scrumptious, having had the great fortune to taste them recently. And honestly, Jo is not kidding when she says the Hubby can cook! Yes he can!

  7. Hmm.. These look really delicious!
    You will be featured at this week’s {nifty thrifty sunday}!
    xo!
    Vanessa @ {nifty thrifty things}

  8. we love prosciutto at our house and our basil plant is growing like crazy. Perfect summertime treat :)

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  1. [...] other great shrimp recipes, you can visit my links here: Roasted Lemon Garlic Shrimp  Shack’s Shrimp with Prosciutto and Basil White Wine Cilantro Lime [...]

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