Finger Food: Orange & Rosemary Prosciutto-Wrapped Grilled Shrimp

Prosciutto-Wrapped Grilled Shrimp. “Wowza!” Does that phrase ever pop into your mind?

How about “Gadzooks!” or “Eureka!”? Are these the expletives that fall from your lips when faced with something so perfectly and so unexpectedly delicious?

Well, I bring this up because I have got an “Egad!” recipe for you today. Orange & Rosemary Prosciutto-Wrapped Grilled Shrimp.

One bite and you will join the chorus in “Hallelujah!”.

The simplicity of their preparation makes them all the more fantastic. The fact that they are finger food makes them not just delicious but fun.

I love finger foods and make a point of bringing you frequent posts featuring them. Because there is something about finger food. It seems both sophisticated and mischievous. Finger food is party food and I am sure that is where the allure stems.

Prosciutto-Wrapped Grilled Shrimp

But these shrimp have more than their status as finger food going for them. They are marinated in sambuca and I think this is the secret to their success. The sweet liqueur melds with the aromatic rosemary, salty prosciutto and savory shrimp in a very sophisticated manner. Once that potent combination hits the grill the sugars really caramelize making this one sweet and savory bite. “Shazam!”

prosciutto wrapped shrimpOrange & Rosemary Prosciutto-Wrapped Grilled Shrimp makes 24 CLICK here for a printable recipe

  • 24 large shrimp, peeled and deveined with tails intact
  • 1⁄2 c sambuca liqueur
  • 1⁄4 c extra-virgin olive oil
  • 1 t orange zest, plus more for garnish
  • 3 T fresh rosemary, leaves and soft tips only, plus more for garnish
  • kosher salt and fresh ground black pepper, to taste
  • 8 sli prosciutto (about 4 ounces)

Place the shrimp in a single layer into a shallow sided baking pan. In a small bowl whisk together the sambuca, olive oil, 1 teaspoon orange zest, 2 tablespoons rosemary, salt and pepper. Pour the mixture over the shrimp. Make sure they are well coated. Let marinate 10 minutes and then turn them over to marinate 10 more minutes.

Carefully cut the prosciutto slices into thirds lengthwise. Try and keep each strip intact. Wrap a strip of prosciutto around the center of each shrimp, tucking a rosemary leaf or two between the shrimp and prosciutto.

Heat a grill pan or outdoor grill to medium-high heat. Cook the shrimp, turning once until cooked through, about 2 minutes per side. As the shrimp cooks the prosciutto should shrink a bit making a very attractive looking appetizer. Transfer to a serving plate and garnish with a bit more rosemary and some orange zest.

Prosciutto-Wrapped Grilled Shrimp


Greg Henry

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