Exquisite Grilled Rosemary Shrimp Wrapped in Prosciutto: Your Perfect Mediterranean Alfresco Dinner
As the long days of summer gently transition into crisp evenings, there’s no better way to savor the season’s last lingering warmth than with an unforgettable alfresco meal. Picture this: the soft glow of twilight, the gentle hum of conversation, and the irresistible aroma of plump, succulent shrimp wrapped in savory prosciutto, grilled to perfection on aromatic rosemary skewers. This dish isn’t just a meal; it’s a celebration of Mediterranean flavors, simple elegance, and the joy of outdoor dining.
In my garden, my Tuscan Blue rosemary bushes have matured beautifully, yielding an abundance of long, sturdy sprigs. These aren’t just for decoration; they are a culinary treasure. Trimmed, soaked, and stripped of their lower leaves, they transform into fragrant, natural skewers that infuse grilled shrimp with an ethereal, piney essence. This simple trick elevates the dish from delicious to extraordinary, making it a truly authentic Mediterranean experience.
Rosemary, with its strong, distinctive piney fragrance, has been a cornerstone of Mediterranean cuisine for centuries. It’s an herb that thrives with minimal fuss, growing abundantly in regions like California, where its drought-tolerant nature makes it a landscaper’s dream. Beyond its aesthetic appeal, a rosemary bush in your yard is a constant source of fresh, vibrant flavor, always ready to lend its herbaceous magic to your culinary creations. Its unmistakable aroma, both in the garden and on the grill, is a testament to its enduring popularity and versatility.
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Ingredient Selection for Success
Crafting exceptional grilled shrimp with prosciutto begins with selecting the finest ingredients. Each component plays a vital role in the final flavor profile and texture of this Mediterranean masterpiece.
Choosing the Best Shrimp
For this recipe, opt for large shrimp, ideally around the 13-15 count per pound. This size ensures a substantial bite, cooks evenly, and is easier to wrap with prosciutto and skewer. When buying shrimp, look for those that are firm to the touch, translucent, and have a mild, oceanic scent – a strong “fishy” odor is a sign of spoilage. While fresh shrimp are always ideal, high-quality frozen shrimp can be an excellent alternative, especially if you live far from a coastal area. Thaw frozen shrimp slowly in the refrigerator overnight or under cold running water just before use. Always remember to clean and devein the shrimp thoroughly for the best texture and taste.
The Allure of Prosciutto
Prosciutto, an Italian dry-cured ham, is renowned for its delicate, salty, and slightly sweet flavor. It perfectly complements the sweetness of the shrimp and the aromatic notes of rosemary. You’ll need about 4-6 ounces of prosciutto for this recipe. When purchasing, choose thinly sliced prosciutto; if the slices are wide, cut them in half lengthwise to create manageable strips for wrapping. The thinness ensures it crisps up beautifully on the grill, adding a delightful textural contrast to the tender shrimp.
The Simple Yet Flavorful Marinade
The marinade for these grilled shrimp skewers is intentionally simple, allowing the natural flavors of the main ingredients to shine. It consists of olive oil, lemon juice, paprika, garlic, salt, pepper, and finely chopped fresh rosemary. Extra virgin olive oil provides a rich base and helps conduct heat, preventing the shrimp from sticking to the grill. Fresh lemon juice brightens the flavors and subtly tenderizes the shrimp. Paprika adds a touch of warm color and a hint of mild spice, while minced garlic infuses an indispensable aromatic depth. The salt and pepper season the shrimp from within, and the chopped fresh rosemary ties all the flavors together with its signature herbaceous notes. Marinating for just 30 minutes at room temperature is enough to allow these flavors to penetrate the shrimp without over-acidifying or “cooking” them.
Step-by-Step Grilling Instructions
This recipe is incredibly straightforward, promising a gourmet-level meal with minimal effort. The key is in the preparation and watchful grilling.
Marinating and Skewering
Once your shrimp are cleaned and shelled, combine them with the prepared marinade (olive oil, lemon juice, paprika, garlic, salt, pepper, and chopped rosemary). Toss gently to ensure all shrimp are coated, then let them marinate at room temperature for about 30 minutes. This short marination period is sufficient to impart flavor without compromising the shrimp’s delicate texture.
While the shrimp are marinating, prepare your rosemary skewers. If using rosemary sprigs, ensure they are soaked in cold water for at least 30 minutes to prevent them from burning on the grill. This step is crucial. With your fingers, carefully strip off the leaves from the bottom three-quarters of each sturdy sprig, leaving the top quarter intact with leaves. This creates a natural handle and a beautiful aromatic tip. After marinating, thread the shrimp onto the prepared rosemary sprigs, typically about 4-5 shrimp per skewer, depending on their size. Drain any excess marinade before skewering. Next, take your thinly sliced prosciutto and gently wrap it around each skewered shrimp. Don’t worry if the wrapping isn’t perfectly uniform; the prosciutto will crisp up and cling to the shrimp as it cooks.
Grilling to Perfection
Preheat your grill to a medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking. Place the skewers on the hot grill. Shrimp cooks very quickly, typically requiring only about 5-6 minutes of total grilling time. Watch them carefully: as the shrimp cook, they will turn opaque and pink, often curling into a ‘C’ shape. Flip the skewers halfway through to ensure even cooking and beautiful grill marks on both sides. The prosciutto will become crispy and slightly charred, adding a wonderful texture and depth of flavor. Once cooked through, remove the skewers from the grill immediately to prevent overcooking, which can make shrimp tough and rubbery.
The Art of Rosemary Skewers
Using fresh rosemary sprigs as skewers is a unique and enchanting touch to this dish. It’s more than just a functional element; it’s a sensory experience that enhances the overall presentation and aroma.
Harvesting and Preparing Rosemary Sprigs
For the best results, select sturdy rosemary sprigs about 14 inches in length. If you’re fortunate enough to have a robust rosemary bush, like my Tuscan Blue variety, simply snip off the desired lengths. If not, don’t hesitate to ask a neighbor with a thriving plant, or look for long sprigs at farmers’ markets. The crucial first step in preparing these natural skewers is to soak them in cold water for at least 30 minutes. This prevents the woody part of the sprig from burning excessively on the grill. After soaking, gently strip off the leaves from the bottom three-quarters of the sprig. This creates a smooth, clean surface for threading the shrimp, leaving the top portion of the leaves to act as a fragrant, decorative handle.
Aesthetic and Aromatic Benefits
While the rosemary skewer itself may not impart a strong flavor deep into the shrimp as one might expect from a marinade, its contribution is invaluable. As the sprigs heat on the grill, they release their intoxicating, piney aroma, subtly scenting the air and enhancing the dining experience. Visually, these natural skewers are stunning, adding an rustic and elegant touch to your presentation. They are a conversation starter and a testament to the beauty of cooking with fresh, natural elements.
Should the top green part of your rosemary skewers get a bit charred during grilling, a simple fix is to insert a small, fresh sprig of green rosemary into the top when serving. This instantly refreshes the visual appeal and reignites that beautiful aroma.
If long, sturdy sprigs aren’t available, shorter grocery store sprigs can still be used effectively. While they might not function as full skewers, they work wonderfully when laid on the grill alongside shrimp cooked on traditional skewers, adding a lovely aroma and subtle flavor. Alternatively, you can chop them finely and incorporate them directly into the marinade, as indicated in the recipe below. The aim is to harness the delightful fragrance and visual charm of rosemary, adapting to what’s available.
Alternative Skewer Options: Bamboo or Metal
While rosemary skewers offer a unique charm, this dish is equally delicious and easy to prepare using traditional bamboo or metal skewers. The rosemary element, in many ways, serves more for presentation and an added aromatic touch than for deep flavor infusion into the shrimp itself. Feel free to choose the skewer type that is most convenient for you.
Bamboo Skewers
Bamboo skewers are readily available, inexpensive, and disposable, making cleanup a breeze. If using bamboo, it is absolutely essential to soak them in water for at least 30 minutes (or even longer, up to several hours) before grilling. This prevents them from igniting or charring too quickly on the hot grill, keeping your focus on the shrimp. You can still incorporate the rosemary aroma by placing a few fresh rosemary sprigs directly on the grill grates alongside your bamboo-skewered shrimp, allowing their fragrance to mingle with the cooking seafood.
Metal Skewers
Metal skewers are a durable, reusable option that conduct heat efficiently, often leading to slightly faster and more even cooking of the ingredients. They don’t require soaking, which saves a step, and are easy to clean after use. For those who grill frequently, metal skewers are a worthwhile investment. Regardless of your choice, the goal is a perfectly cooked, flavorful shrimp. Do what makes your grilling experience easiest and most enjoyable.
Elegant Serving Ideas and Pairings
These grilled shrimp and prosciutto skewers are incredibly versatile, making them a perfect centerpiece for various dining occasions. Here are some ideas to complete your Mediterranean feast:
Accompaniments for a Complete Meal
For a wholesome and satisfying dinner, serve the skewers on a bed of fluffy wild and brown rice or nutrient-rich quinoa. You can elevate these grains by dressing them with a drizzle of high-quality extra virgin olive oil, a squeeze of fresh lemon juice, and a scattering of fresh herbs like chopped parsley or chives. This adds another layer of freshness and flavor.
For those who appreciate a sweet and savory kick, consider brushing the shrimp with a little pure maple syrup just before grilling. The natural sweetness of the maple syrup caramelizes beautifully on the grill, creating a delightful contrast with the salty prosciutto and the savory shrimp.
Low-Carb and Healthy Options
If you’re aiming for a low-carb meal, these skewers pair exceptionally well with a creamy cauliflower puree, offering a rich, comforting alternative to grains. You can also add a variety of grilled vegetables like asparagus, bell peppers, or zucchini, simply tossed with olive oil, salt, and pepper, for a vibrant and healthy side.
The Perfect Salad Pairing
No Mediterranean-inspired meal is complete without a fresh, crisp salad. Prepare a big green salad featuring mixed greens, cherry tomatoes, cucumber, red onion, and your favorite “goodies” such as crumbled goat cheese, toasted pine nuts, or Kalamda olives. A light vinaigrette made with olive oil, red wine vinegar, a touch of Dijon mustard, and a pinch of dried oregano would perfectly complement the flavors of the main dish. For more inspiration on how to build a truly exceptional salad, you can find detailed tips and tricks here.
Wine Pairings
To enhance your dining experience, consider pairing this dish with a crisp, dry white wine. A Sauvignon Blanc or Pinot Grigio with their bright acidity and citrus notes would beautifully complement the shrimp and lemon. A dry Rosé is also an excellent choice, offering a refreshing balance to the rich prosciutto.
Creative Ways to Enjoy Leftovers
If you’re lucky enough to have any leftover grilled shrimp, they are a fantastic ingredient for quick and delicious meals the next day. Simply refrigerate them in an airtight container as soon as they cool down.
Leftover grilled shrimp are superb when added cold to a fresh green salad for a light and healthy lunch. You can also chop them and toss with pasta, create a quick shrimp wrap with some fresh vegetables and a light dressing, or even fold them into an omelet or quesadilla for a savory breakfast or brunch. Their robust flavor holds up well, making them a versatile component for future culinary adventures.
📖 Recipe
Grilled Shrimp Wrapped with Prosciutto on Rosemary Skewers
Sally Cameron
Pin Recipe
Equipment
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Skewers for grilling
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons paprika
- 2 cloves garlic finely chopped
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon finely chopped fresh rosemary
- 4 14″ springs of fresh rosemary or bamboo skewers soaked in cold water to cover about 30 minutes
- 1 ½ pounds jumbo shrimp shelled and deveined
- 4-6 ounces Prosciutto
- 3 tablespoons pure maple syrup optional
Instructions
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Combine olive oil, lemon juice, paprika, garlic, salt and pepper in a small bowl and whisk or stir together. Add shrimp, toss and let stand at room temperature about 30 minutes. At the same time soak your rosemary sprigs or bamboo skewer sticks.
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Hold rosemary sprigs and strip ¾ of the leaves off the bottom so you have room to skewer the shrimp. Drain off marinade and discard. Skewer the shrimp through tail and top, about 5 per skewer. It will depend on the size of shrimp you have.
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Slice Prosciutto into long thins strips about an inch or two wide and wrap them around the shrimp. They probably won’t wrap or look perfect, but don’t worry about it. They’ll taste great.
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Grill shrimp skewers on a hot, clean grill about 5-6 minutes total depending on the size of your shrimp and how hot your grill is. When they start to turn pink, turn the skewers. When done, serve drizzled with a little olive oil.
Notes
Note on serving – if your rosemary ends get blackened while grilling, add a sprig or two of fresh, short rosemary sprigs to the ends when serving. Serve over a wild and brown rice blend with a tossed green salad.