Prosciutto-Wrapped Shrimp Kebabs
7
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Here’s an elegant and colorful preparation for delicious kebabs. You can swap yellow summer squash for the zucchini, if that's what you have on hand. And if you don't have metal skewers, it's no problem at all; just soak four 10-inch bamboo skewers in a shallow dish of water for at least 20 minutes. These kebabs can be made in just 35 minutes and are the perfect appetizer for a hot summer day. Besides zucchini, they also feature asparagus, prosciutto-wrapped shrimp, and a simple lemon vinaigrette. It's all tied together with lots of fresh mint in both the vinaigrette and as the garnish.
Ingredients
Uncooked zucchini
1 medium
Asparagus
1 pound(s)
Uncooked shrimp
1.25 pound(s)
Prosciutto
4 oz
Lemon
1 item(s), large
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Olive oil
4 tsp
Fresh mint leaves
0.25 cup(s)
Cooking spray
4 spray(s)
Instructions
1
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.
2
Cut asparagus starting at tips, so you end up with twenty-four 1 1/2-in long pieces; set aside.
3
Wrap each shrimp in a half slice of prosciutto.
4
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.
5
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.)
6
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.
7
Serving size: 1 kebab
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