Recipes Club
Crevettes ::: Shrimp-prosciutto brochettes

Source : IGA
Ingredients
  • 30 mL (2 tbsp.) white balsamic or white wine vinegar
  • 45 mL (3 tbsp.) olive oil
  • 15 mL (1 tbsp.) honey
  • 2 garlic cloves, finely chopped
  • 454 g (1 package) raw, peeled, deveined with tail, 16-20 calibre, thawed shrimp
  • 1 kiwi, cut in sticks
  • 20 basil leaves
  • 150 g (1 package) San Daniel prosciutto slices, cut in half lengthwise
  • 4 wooden skewers, soaked in water 30 minutes
Preparation
  1. Combine vinegar, oil, honey and garlic in a bowl. Add shrimp and stir to coat well. Cover and refrigerate for 1 hour. Preheat barbecue to high.
  2. Place shrimp on work surface. Garnish each with a stick of kiwi and wrap with a basil leaf and then a thin prosciutto slice. Thread five shrimp on each skewer, ensuring they will not fall off.
  3. Cook on an oiled grill for about 2 minutes per side, or until shrimp are pink and prosciutto is lightly grilled. Enjoy on a salad of greens, served with new potatoes.
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