Best Grilled Shrimp With Basil Prosciutto Recipes

BASIL SHRIMP

Basil Shrimp image

This was given to me by my friend, Elaine. It is one of the most delicious shrimp recipes for the BBQ I have ever had, and it is so easy. My son would eat the whole recipe if I didn't watch him.

Provided by Gail Laulette

Categories Seafood Shellfish Shrimp

Time 1h30m

Yield 9

Number Of Ingredients 10

Ingredients

2 ½ tablespoons olive oil
¼ cup butter, melted
1 ½ lemons, juiced
3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
½ cup minced fresh basil leaves
3 cloves garlic, minced
salt to taste
white pepper
3 pounds fresh shrimp, peeled and deveined
skewers

Steps:

In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 2.4 g, Cholesterol 243.9 mg, Fat 10.2 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 426.4 mg, Sugar 0.3 g

GRILLED SHRIMP WITH BASIL AND PROSCIUTTO

Grilled Shrimp With Basil and Prosciutto image

A delicious appetizer for a dinner party or special treat for family. The fresh basil is what gives this a wonderful aroma. The shrimp could be substituted for cubes of lamb, chicken, or tuna. I adapted this recipe from a recipe I read in the newspaper several years ago.

Provided by Monica in PA

Categories Broil/Grill

Time 37m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb raw shrimp
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon Old Bay Seasoning (increased or decreased depending on heat desired)
1 bunch fresh basil
1/4-1/3 lb prosciutto, sliced thin
skewer

Steps:

Combine olive oil, lemon juice, and Old bay seasoning.
Marinade shrimp in this mixture for at least 30 minutes.
Wrap each shrimp with a basil leaf and then with a small piece of prosciutto.
Skewer each shrimp and grill.
A fast and elegant appetizer!

Nutrition Facts : Calories 242, Fat 19.3, SaturatedFat 2.7, Cholesterol 115.2, Sodium 112.6, Carbohydrate 1.6, Sugar 0.2, Protein 15.4

JUMBO SHRIMP WRAPPED IN PROSCIUTTO DI PARMA

Jumbo Shrimp Wrapped in Prosciutto di Parma image

Provided by Food Network

Categories main-dish

Time 8h25m

Yield 4 to 5 servings

Number Of Ingredients 5

Ingredients

1/2 cup olive oil
2 tablespoons dry white wine vinegar
3 tablespoons chopped fresh basil
1 pound large shrimp (13 to 15 per pound), peeled and deveined, with tails intact
8 to 10 pieces prosciutto di Parma, sliced very thin

Steps:

Combine oil, vinegar, basil and garlic in a bowl. Add the shrimp and marinate overnight in the refrigerator. Preheat broiler.
Drain shrimp. Cut each piece of prosciutto in half, lengthwise and wrap around each shrimp, securing well with a toothpick.
Saute the shrimp in a non-stick pan, that has been heated and lightly brushed with olive oil. Cook only to seal the prosciutto to shrimp. Place each piece on broiler pan and grill under broiler for 2 minutes on each side. Careful not to burn the prosciutto or overcook the shrimp.

GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil image

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. Serve as an appetizer or a sweet/savory dessert.

Provided by Chef John

Categories Appetizers and Snacks Antipasto Recipes

Time 22m

Yield 4

Number Of Ingredients 8

Ingredients

2 ripe, sweet (but not soft) freestone peaches
3 thin slices prosciutto, or more as needed, torn into ribbons
8 small bamboo skewers, soaked in water 20 minutes
6 ounces burrata cheese
1 tablespoon extra virgin olive oil, for drizzling
Coarse sea salt to taste
Freshly ground black pepper, to taste
1 tablespoon finely sliced fresh basil leaves

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cut peaches in half and remove peach stones. Cut each half in half again.
Wrap prosciutto around each peach section; secure with small bamboo skewers.
Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 3.2 g, Cholesterol 34.7 mg, Fat 14.1 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 7.1 g, Sodium 650 mg, Sugar 3 g

JUMBO SHRIMP WITH PROSCIUTTO AND BASIL

Jumbo Shrimp with Prosciutto and Basil image

These shrimp are a glamorous departure from burgers and hotdogs, yet are just as easy to fix. They only take a few minutes on the grill, so plan on cooking some other veggies to go with the shrimp while you have the grill hot. These shrimp can be the star attraction of a meal, or just serve one or two as a terrific appetizer for even greater things to come. Prep time indicated does not include the time marinating in the refrigerator.

Provided by Geema

Categories Summer

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dry white wine
1 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1/2 cup chopped fresh basil
freshly cracked black pepper
16 large shrimp, peeled,deveined,tails left on
16 large basil leaves
16 slices thin prosciutto, fat trimmed

Steps:

Combine the wine, oil, lemon juice, mustard, chopped basil, and peppercorns and pour over the shrimp in a shallow bowl.
Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally.
Prepare grill.
Remove the shrimp from marinade, reserving it to baste the shrimp while cooking.
Wrap the middle of each shrimp first with a basil leaf and then with a slice of the prosciutto.
Thread the shrimp on 4 metal skewers, 4 to a skewer.
Grill shrimp, basting with marinade for several minutes on each side.
Serve immediately.

Nutrition Facts : Calories 560.9, Fat 54.6, SaturatedFat 7.5, Cholesterol 42.9, Sodium 138.1, Carbohydrate 4.1, Fiber 0.9, Sugar 1.2, Protein 5.4

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE

Prosciutto-Wrapped Shrimp with Garlic Dipping Sauce image

Categories Garlic Shellfish Appetizer Broil Cocktail Party Backyard BBQ Basil Shrimp Summer Grill Grill/Barbecue Prosciutto Bon Appétit California Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 6 Appetizer Servings

Number Of Ingredients 8

Ingredients

18 thin slices prosciutto
18 fresh basil leaves
18 extra-large shrimp, peeled, deveined
18 bamboo skewers, soaked in water 30 minutes
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 cup olive oil

Steps:

Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.)
Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.