Skewers of Grilled Shrimp Wrapped with Prosciutto and Zucchini
For your next party, serve these Shrimp Spiedini with Bruschetta. Guaranteed to be a success!
-
1
pound jumbo shrimp, peeled, deveined (16 pieces)
-
8
paper-thin slices prosciutto di Parma (4 ounces), cut in half lengthwise
-
2
large zucchini (1 pound, select uniform width)
-
4
bamboo skewers soaked in water to prevent burning
Marinade for Shrimp:-
1
tablespoon fresh lemon juice
-
2
tablespoons Italian fruity white wine
-
2
tablespoons extra-virgin olive oil
-
8
strips lemon peel
-
1
teaspoon cracked bay leaves or 4 whole bay leaves
-
1
teaspoon fresh thyme
-
3
large garlic cloves, crushed
-
freshly ground black pepper to taste
Bruschetta:-
8
slices Italian bread, (select loaf about 2 1/2" wide, cut into 1/2" thick slices)
-
1
large garlic clove, split in half
-
extra-virgin olive oil
-
fresh thyme for garnish
2. Trim and cut lengthwise the zucchini into 1/8"-thick slices, one long slice per shrimp. Broil or grill for 3 minutes, turn over and broil for 2-3 minutes until softened and can be curled around the shrimp. Be careful not to dry out or burn the zucchini slices.
3. Preheat the broiler, grill pan or outdoor grill. Drain the shrimp reserving the lemon strips. Wrap a piece of prosciutto around the center of each shrimp, then wrap the cooked zucchini slice on top of the prosciutto. Drain the bamboo skewers, then thread the shrimp onto the skewers, garnish with lemon strips. Broil or grill shrimp for 3-4 minutes, turn over, and continue for 2-3 minutes.
4. Bruschetta: Broil or grill for 1-2 minutes, turn over and continue for 1-2 minutes, until golden brown on each side. Remove the bread from the heat, rub one side of each slice with the cut side of garlic, then brush a little extra-virgin olive oil on top to moisten. Garnish with sprigs of fresh thyme and serve with the Shrimp Spiedini.
