A grill doesn’t always have to be packed with hot dogs, hamburgers, and chicken. Of course, these are tasty staples at any outdoor cookout, but if you want to spruce up the menu a little bit – seafood will certainly do the trick. And this Grilled Prosciutto-Wrapped Shrimp recipe is no exception.
The particularly wonderful thing about some seafood – like shrimp – is that it’s ready in a snap. See, shrimp come with their own built-in thermometers and take very little time on the grill. When they turn pink – in just a few minutes – they’re done! And wrapping shrimp in prosciutto, a delicious Italian ham, gives them just a little more insulation and adds a wonderful smoky flavor.
All you have to do for this recipe is to marinate the shrimp in a spicy paste of Chile, cumin, coriander, and other spices. After 30 minutes in the refrigerator, wrap the shrimp in thin slices of prosciutto, and secure with wooden toothpicks.
Give the shrimp just a light coating of oil before they hit the grill to prevent sticking and after a few minutes, you’re ready to chow down! This is really a great recipe for your next outdoor party because the shrimp are just as tasty at room temperature as they are hot off the grill. Just serve with your favorite BBQ sauce for dipping.
Grilled Prosciutto-Wrapped Shrimp make a great appetizer for your next outdoor party.
- 1 pound 21-25 count shrimp, peeled and deveined
- 2 teaspoons ancho chile powder
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground pepper
- ¼ teaspoon smoked paprika
- 1 tablespoon extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- Your favorite BBQ sauce
- Wooden toothpicks and spray oil
- Peel and devein shrimp.
- Combine chile powder, coriander, oregano, cumin, pepper, and paprika in a medium bowl and mix well. Add olive oil and stir to create a paste. Add shrimp and coat thoroughly. Refrigerate for 30 minutes.
- Preheat grill to medium-high heat.
- Cut the prosciutto slices into three equal pieces. Wrap each shrimp with a piece of prosciutto and secure with a wooden toothpick.
- Spray the wrapped shrimp with spray oil and grill for 2-3 minutes oil-side down. Oil the shrimp again, flip, and grill for an additional 2-3 minutes or until the shrimp is opaque.
- Serve with BBQ sauce for dipping.
- Notes: 21-25 count shrimp means there are 21-25 shrimp per pound. You want fairly large shrimp for this recipe.
21-25 count shrimp means there are 21-25 shrimp per pound. You want fairly large shrimp for this recipe.