Ingredients
- 24 shrimp u15-20
- 12 slice prosciutto
- 24 slice basil leaves, washed and dried
- 6 slice wooden or metal skewers
- 24 shrimp u15-20
- 12 slice prosciutto
- 24 slice basil leaves, washed and dried
- 6 slice wooden or metal skewers
- 3 large egg yolks
- 3 clove garlic, peeled and finely chopped
- 3/4 clove c. olive oil
- 1/4 clove c. extra-virgin olive oil
- 1 clove t chopped basil (blanch and dry basil before chopping)
- 1 clove t chopped italian parsley
Preparation
Baking Directions:
For the shrimp:1. Clean and shell the shrimp if necessary.
2.Wrap a basil leaf around each shrimp.
3.Wrap 1/2 of a prosciutto slice around the shrimp.
4.Repeat until all shrimp are wrapped.
5.Place 4 of each shrimp onto a skewer.
6.Grill the skewers over a medium-hot fire for 2 minutes per side.
7.Serve at once with basil aioli and lemon wedges.
Alternative cooking methods: The shrimp skewers may be placed under a hot broiler for 2 minutes per side, or the shrimp skewers may be deep-fried for about 1 minute at 350 degrees F.
For the aioli with basil: Combine egg yolks, garlic and lemon juice in the bowl of a food processor fitted with a metal blade.
Process for 20 seconds.
With the machine running, add both of the olive oils drop by drop, then slowly increase to a steady stream as the eggs and oil become emulsified.
If the mixture gets too thick and starts to bind into a ball, thin it with a teaspoon or two of ice water.
Add the basil and parsley and pulse.
The final consistency should be a little thinner than a store-bought mayonnaise.
Season the aioli with salt and pepper.
Store in a tightly sealed nonreactive container in the refrigerator for up to 1 day.
