4

Prosciutto-Wrapped Shrimp Kebabs

Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Easy
Here’s an elegant preparation for kebabs. Swap yellow summer squash for the zucchini, if you prefer.
Ingredients

uncooked zucchini

1 medium

uncooked 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(s)

1 medium, zested, plus juice from half

table salt

1 pinch, (or to taste)

black pepper

1 pinch, (or to taste)

olive oil

4 tsp

fresh mint leaves

¼ cup(s), thinly sliced (plus extra leaves for garnish)

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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