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Grilled Shrimp and Prosciutto Brochette




Source of Recipe


Signature Room Grille


Recipe Introduction


with Chimichurri Sauce
Serving Size: (4 servings)


List of Ingredients




# 16 jumbo shrimp, shells removed
# 16 thin slices of prosciutto
# 1 red onion, cut into 16 pieces approx. 1" x 1"
# 2 fennel bulbs, cut into 16 pieces approx. 1" x 1"
# 3 red peppers, cut into 16 pieces approx. 1" x 1"
# 1 Tbsp olive oil
# 4 wooden skewers
# salt and pepper

Recipe



Wrap each shrimp with one slice of prosciutto. Skewer one shrimp, followed by a piece of red onion, piece of fennel and piece of red pepper. Repeat three times so that each skewer has 4 shrimp and 4 pieces of each vegetable. Brush with olive oil and season to taste with salt and pepper.

Place brochettes on a hot grill and turn every 2 to 3 minutes. They will fully cook within 10 minutes. Set on a plate, brush with chimichurri sauce and serve.

# Chimichurri sauce
(yield: approx. one cup)

Ingredients:
# ½ cup olive oil
# 1/4 cup white wine vinegar
# 1/4 cup parsley, roughly chopped
# 1/4 cup cilantro, roughly chopped
# 3 cloves garlic
# salt and pepper Method:
Place all ingredients in a blender and puree to a smooth consistency. Salt and pepper to taste. Store in refrigerator. (Will keep for up to 5 days.)