This look as beautiful as it taste. Large prawns marinated in white wine, olive oil and basil are then wrapped in paper thin slices of prosciutto and whole basil leaves before grilling. These can also be baked in the oven at 400° F.
1 cup dry white wine
1 cup extra virgin olive oil
¼ cup fresh lemon juice
2 tbsp Dijon style mustard
½ cup chopped fresh basil
24 jumbo prawns, peeled, deveined, tails left on
24 whole large basil leaves
24 thin slices prosciutto, fat trimmed
Freshly cracked black pepper
Combine the wine, oil, lemon juice, mustard, chopped basil and peppercorns and pour over the prawns in a shallow bowl. Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally. Prepare hot coals with a generous amount of mesquite for grilling the prawns (or pre-heat the over to 400° F.). Remove the prawns from the marinade. Wrap each prawn first in a basil leaf then with a slice of prosciutto. Thread 4 prawns lengthwise starting at the head on each of the 6 metal skewers. Grill the prawns, basting with the reserved marinade, for several minutes on each side.
Serve immediately. Serves 6 as a main course or 24 appetizers.
Recipe from Lesley Stowe’s website