Top-Rated: Easy Grilled Shrimp and Basil Wrapped in Prosciutto with Caramelized Fresh Peaches
Servings
4
Servings
4
Ingredients
Instructions
  1. In a heavy-bottomed skillet (I use cast iron), melt butter and a splash of olive oil on medium heat. Sprinkle sugar on the cut side of each peach half and fry, cut side down, leaving it in place for about 5 minutes until it becomes caramelized. (If you prefer to do this on the grill, oil the grill and close the lid.) When the peaches are browned, not burned, flip them over to the skin side, put the heat on low, and cook them covered for 5 to 10 minutes until softened. Check them at 5 minutes to be sure they are not burning. When they’re done, set them aside.
  2. While the peaches are cooking, or before, cut the long slices of prosciutto in half. Place one shrimp on a half slice of prosciutto. Top the shrimp with a fresh basil leaf. Wrap the shrimp and basil in the prosciutto. Do this with all the shrimp, making little packets.
  3. Grill the wrapped shrimp on an oiled grate to prevent sticking. Or fry each shrimp packet on medium in a heavy skillet coated with olive oil. As the prosciutto turns brown, about 4 minutes, flip them and cook another several minutes on the other side. (The shrimp inside will cook quickly.) Serve each person 5 shrimp packets, plus 2 peach halves.
Recipe Notes

We served ours on top of salad greens with balsamic dressing, but you could serve this with potatoes, rice, slaw or grains. If these are apps, put out a platter of them and let your guests go at them. These are delicious with chilled white wine, including Gruner Veltliner, Pinot Grigio, or dry sparkling wine. Check out the list of wines we had with this. What a meal!