Tequila Shrimps with Prosciutto and Basil
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They taste as delicious as they look. Jumbo shrimps, or prawns if you wish, marinated with tequila, olive oil, and basil. Then wrapped in a basil leave and thinly sliced prosciutto di Parma. Grilled to perfection in a few minutes.
Very easy recipe to prepare. It can be enjoyed as a single appetizer or a main course with salad
1 cup tequila
1 cup olive oil
½ cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
½ cup freshly chopped basil
a few rounds. of fresh cracked pepper
24 large shrimps, peeled, deveined and tails off
24 whole large basil leaves
24 thinly sliced prosciutto
1 Combine tequila, olive oil, lemon juice, mustard, chopped basil, and pepper and pour over the shrimps in a shallow bowl to cover them. Marinade in the refrigerator for a couple of hours. If the marinated does not cover them fully, turn the shrimps once
2 On the stove heat up a grilling plate over high heat.
3 Remove the shrimps from the marinade and reserve the marinade. Wrap the middle of each shrimp first with a leave of basil and then with the prosciutto. Thread 4 shrimps lengthwise on each of 6 metal skewers. (if no metal is on hand, use bamboo skewers that you will have submerged in water for a couple of hours so they will not burn when grilling).
4 Grill the shrimps basting with the marinade for several minutes on each side. Serve immediately.
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