Prosciutto-Wrapped Shrimp Kebabs
5
Points®
Temps total: 35 min • Préparation: 25 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
Ingrédients
Zucchini
1 medium
Asparagus
1 pound(s), (22 average spears; not super thin)
Uncooked shrimp
1¼ pound(s), peeled, deveined, tails intact (16 extra large shrimp)
Prosciutto
4 oz, cut lengthwise into 8 long pieces
Lemon
1 medium, zested, plus juice from half
Table salt
1 pinch(es), (or to taste)
Black pepper
1 pinch(es), (or to taste)
Olive oil
4 tsp(s)
Fresh mint leaves
¼ cup(s), thinly sliced (plus extra leaves for garnish)
Olive oil cooking spray
4 spray(s)
Instructions
1
If you don't have metal skewers, soak four 10-in bamboo skewers in a shallow dish of water for at least 20 minutes.
2
Trim ends from zucchini. Using a vegetable peeler, cut lengthwise into long ribbons, stopping once you reach the seedy center. Flip zucchini over; peel other side, again stopping at the seedy center. Set zucchini ribbons aside; discard seedy center.
3
Cut asparagus starting at tips, so you end up with twenty-four 1 1/2-in long pieces; set aside.
4
Wrap each shrimp in a half slice of prosciutto.
5
Thread a wrapped shrimp, zucchini ribbon (accordion style) and 2 asparagus pieces onto a skewer; repeat three times and then finish off each skewer with a fourth shrimp. Repeat with remaining ingredients to make 4 skewers.
6
To make vinaigrette, stir lemon zest and juice, salt and pepper together in a small bowl; whisk in oil and then stir in mint. (If making ahead, add mint at the last minute.)
7
Heat a grill to medium-high heat. Off heat, lightly coat skewers with cooking spray; grill until shrimp are cooked through, flipping once, 3-5 minutes per side. Spoon vinaigrette over kebabs; garnish with mint leaves and serve.
8
Serving size: 1 kebab
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