Grilled Prosciutto Wrapped Shrimp With Lemon Couscous
By: Liz Hughes
Published: Wednesday, May 4, 2011 - 3:54pm

Ingredients




Shrimp:
1 cup bottled balsamic vinaigrette 
1 tablespoon Dijon mustard
Black pepper
16 jumbo or 24 large shrimp peeled and deveined
24 large basil leaves
24 thin slices of prosciutto
Lemon Couscous:
3/4 cup couscous
2 tablespoons Chopped parsley
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon olive oil, or as needed

Preparation

1 Whisk together balsamic vinaigrette and mustard in medium sized bowl. Season with pepper to taste. Add shrimp and let marinate for 1 – 6 hours in the refrigerator. 2 One hour before serving prepare lemon couscous. Pour 1 ½ cups of water into a 2 quart sauce pan with salt to taste. Bring to boil and stir in couscous, remove from heat and cover. Let the couscous sit for at least 5 minutes. 3 Heat your grill to medium or 350 degrees. Remove shrimp from marinade setting marinade aside. Wrap each shrimp first with a basil leaf and then with a slice of prosciutto. Thread four to five shrimp onto a metal skewer or a wooden skewer soaked in water for at least an hour. Grill shrimp until pink and cooked through – approximately 2 -3 minutes per side. 4 Fluff couscous with a fork, then stir in lemon zest, juice and enough olive oil to moisten. 5 Serve skewers on couscous.

About


I was delighted to find this dish using a pre-made balsamic vinaigrette.   As well, prosciutto is an Italian ham that grills well. It has a salty yet sweet flavor that compliments shrimp.  Place these skewers on a hot grill so the prosciutto will crisp up.