Wrapped Shrimp

Ingredients:

24 large shrimp peeled and deveined 2 pounds of 8/12 shrimp per pound
1 tablespoon garlic minced fine (15ml)
2 teaspoons lemon zest chopped fine (10ml)
2 tablespoons dill weed chopped fine (30ml)
2 tablespoons fresh tarragon leaves chopped fine (30ml)
12 sheets Parma prosciutto, sliced paper-thin cut in half lengthwise
2 tablespoons olive oil (30ml)
pepper to taste


Method:

In a medium bowl place shrimp, zest, garlic, dill, and tarragon; toss to coat and add pepper. Cut the prosciutto slices in half lengthwise. Wrap each shrimp in a half-slice of prosciutto. Brush liberally with the olive oil. Place in the refrigerator for 20 minutes.

Prepare barbecue for direct grilling. Preheat grill to medium heat. Oil grill well. Place shrimp on the grill and cook for approximately 2 - 3 minutes per side. The prosciutto should be golden brown and crispy and shrimp will have lost their opaque color.

By: Robert Rainford (Asian Food Channel)