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 (10 24324s1811y ml)
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
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.
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.
Yields 24 pieces.