Shrimp Wrapped with Prosciutto

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Shrimp Wrapped with Prosciutto


  • 18 raw extra large shrimp, peeled and deveined
  • 1 lemon, zested and juiced
  • Olive oil
  • 1/4 pound imported prosciutto, thinly sliced
  • Fresh basil for garnish


  1. Preheat oven to 450 degrees

  2. Place shrimp in shallow dish and add lemon zest and juice.

  3. Wrap each with a piece of prosciutto and place on a baking sheet (lined with parchment paper).  Drizzle with a little olive oil.

  4. Bake for 8 minutes.

  5. Drizzle extra olive oil and  chiffonade fresh basil for garnish!


    How to  Chiffonade: Start by stacking your basil leaves all in the same direction. Roll up your leaves lengthwise (nice and tight).  Using a sharp chefs knife begin slicing very thin and fine.. It is easiest to roll basil lengthwise, so that the stems are parallel to the roll.  Scatter on your platter for a beautiful and delicious finish to this dish and any other!

    Note: Arrange the shrimp appetizers on a platter and don’t forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks.

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