Shrimp Marinade In Tequila With Prosciutto And Basil

Prep Time: 15

Cook Time: 5

Marinating: 2

Total Time: 2 20

Servings: people

Author: Giangi Townsend

You will love the crispy prosciutto that will introduce you to a soft shrimp cooked to perfection once you bite into it. The basil will add another layer of flavor.

Ingredients

1 cup tequila
1 cup olive oil
½ cup lemon juice, freshly squeezed
2 tablespoons Dijon mustard
½ cup basil, freshly chopped
black pepper, a few rounds
24 large shrimp, peeled, deveined and tails off
24 large basil , leaves
24 sliced prosciutto, thinly sliced

US - Metric

Instructions

Skewers

If you are not using metal skewers but use bamboo skewers, you will have them submerged in water for a couple of hours so they will not burn when grilling.

Marinade

Combine tequila, olive oil, lemon juice, mustard, chopped basil, and pepper, and pour the shrimp into a shallow bowl to cover them.
Marinade in the refrigerator for a couple of hours. If the marinated does not cover them fully, turn the shrimps once.

Getting Ready To Grill

Remove the shrimp from the marinade and reserve the marinade.
Wrap the middle of each shrimp first with a leave of basil and then with the prosciutto. Thread 4 shrimps lengthwise on each of 6 metal skewers.
On the stove heat up a grilling plate over high heat.
Grill the shrimp basting with the marinade for several minutes on each side. Serve immediately.

Notes

Recipe Variations

Prawns are the perfect substitution for your large shrimp. However, you want only to use three for each person, dinner portion, as they are pretty filling.

Sage can substitute the basil.

White wine is an excellent substitution for tequila.

Storage instructions

If you are lucky to have leftovers, they save well for a day or two in a glass container with an air-tight lid.
Please bring them back to room temperature before warming up in a small skillet with a drop of olive oil.

You can also enjoy them at room temperature if you do wish.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.