Grilled Prosciutto Wrapped Shrimp With Lemon Couscous


1 cup bottled balsamic vinaigrette
1 tablespoon Dijon mustard
16 jumbo or 24 large shrimp peeled and deveined
24 large basil leaves
3/4 cup couscous
2 tablespoons Chopped parsley
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon olive oil, or as needed


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.
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.
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.
Fluff couscous with a fork, then stir in lemon zest, juice and enough olive oil to moisten.
Serve skewers on couscous.


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.




Wednesday, May 4, 2011 - 3:54pm


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