This past weekend, my hubby cooked us a fabulous dinner with some fresh fish he caught during the week and a new shrimp appetizer we had never tried. It was too good not to share with all of you!
1 pound of shrimp
1/4 cup olive oil
2 Tbsps Rosemary - finely chopped
2 Tbsps crushed black pepper
2 pkg prosciutto ham
1. Peel, devein and butterfly shrimp, leave tails on. Set aside.
2. Mix together; olive oil, rosemary and black pepper. Dredge prepared shrimp generously in oil-seasoning mixture. Wrap each shrimp with prosciutto ham and place on skewer (or with a toothpick for individual shrimp).
3. Place over medium-hot mesquite charcoal in BBQ pit and cook until done, approx. 5 min per side.
These make great appetizers or entrees! Hope you enjoy as much as we did!
Recipe courtesy of Texas Saltwater Fishing Magazine