Grilled Shrimp - Oro Valley Homes for Sale
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If you're looking for both a healthy and easy appetizer Chef, Jonathan Landeen of Jonathan's Cork has you covered! You can prepare these ahead of time, and they cook in just minutes.
GRILLED SHRIMP WITH BASIL AND PROSCIUTTO
INGREDIENTS
1½ pounds jumbo shrimp, peeled and deveined
1 bunch fresh basil leaves
6 ounces very thinly sliced prosciutto, cut lengthwise into 1-inch strips
1–2 tablespoons olive oil
½ cup Pernod or another anise-flavored aperitif • Lemon wedges
Coarse salt
Fresh ground black pepper
Toothpicks or small bamboo skewers
DIRECTIONS
Season the shrimp on both sides with salt and pepper. Wrap a basil leaf around each shrimp, then wrap it in a strip of prosciutto. Secure with toothpicks. Drizzle olive oil over the shrimp wrap to coat lightly on both sides or brush with a pastry brush.
Arrange the shrimp on the grate and grill until the prosciutto is sizzling and crisp, and shrimp is cooked through, 1–2 minutes per side. Transfer to a platter.
Add Pernod in a small pan and place on grill, and warm to body temp. Remove the pan and touch a match to the Pernod to ignite it. Pour it over the shrimp and serve at once, with lemon wedges. 4 Servings.