Prawn
Prosciutto Wrapped Shrimp Skewers with Italian Salsa Verde
Chef Laura Vitale brings you a twist on a classic Chicken Saltimbocca, perfect for either indoor or outdoor grilling in the warmer spring and summer months. Paired with a tangy fresh herb salsa featuring Bertolli Extra Virgin Olive Oil to bring it all together. Easy, quick and a crowd pleaser!
Ingredients:
- 4 tablespoons extra virgin olive oil
- 3/4 cup fresh parsley, loosely packed
- 2 tablespoons fresh oregano
- 1 clove of garlic
- 2 tablespoons capers
- 3 tablespoons lemon juice
- salt, to taste
- 1 1/4 pounds large shrimp, selled and deveined
- 4 slices of baguette, cut into as many pieces as you have shrimp, make sure they're the same size as the shrimp as well (for even cooking)
- 4 ounces 8 slices of thinly sliced prosciutto di parma
- drizzle of bertolli extra virgin olive oil
- salt and pepper, to taste
Directions:
- Start by making the salsa. In a small bowl, add the parsley, oregano, capers and garlic and using an immersion blender, pulse through the herb mixture until it�s really finely chopped (you can do this by hand using a large sharp knife but this is faster) once the mixture is ready, add the lemon juice, oil and salt. Give everything a good stir and set in the fridge while you prep and grill the skewers.
- Working with bamboo skewers, layer a shrimp and a piece of bread, I prefer to start with a shrimp and end with a piece of bread (3 pieces of each) then once you have them all done, drizzle a little oil on both sides, season with a touch of salt and pepper and finally, wrap a piece of prosciutto around the whole thing from top to bottom. Don�t panic if the prosciutto isn�t covering each piece perfectly, it�s not meant to, it should be quite rustic and not at all perfect.
- Grill the skewers on a screaming hot indoor grill (or outdoor grill) for about 2 minutes per side (shrimp cook quickly so don�t over cook) when they come off the grill, place them on a platter and drizzle some salsa verde all over the top!