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Prosciutto Wrapped Shrimp With Campari Tomato And Kalamata Olive Aioli

creative.chef's picture
1/2 cup extra-virgin olive oil
3 garlic cloves, finely chopped
1 ounce fresh rosemary, chopped
1 ounce fresh basil, chopped
Salt and pepper
36 extra-large (16/20-count) tail-on shrimp
18 thin slices prosciutto
4 pounds grown in the USA, pesticide-free

1. In a large bowl, combine olive oil, garlic, rosemary, basil, and salt and pepper to taste. Stir in shrimp and marinate for up to 6 hours.
2. To prepare the aioli, drain olives of all liquid. Place olives, basil, garlic and Parmesan in a food processor

Recipe Summary

Main Dish

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