Prosciutto Wrapped Prawns with Basil Dipping Sauce
In a pinch for time? Use a jar of pesto sauce thinned down with 3 tbsp. extra virgin olive oil for the dip.
Ingredients:
2 large shallots, roasted
2 cups firmly packed basil leaves
2-3 peeled garlic cloves
3 tbsp. pine nuts
2 tsp. balsamic vinegar
1/2 cup extra virgin olive oil
sea salt to taste
tellicherry pepper or black pepper, to taste
18 large prawns, head off, tail on
9 thin slices prosciutto, preferably Italian
Method:
1. To roast the shallots, peel and rub lightly with olive oil. Place them in a garlic roaster or wrap in foil and bake at 325F degrees for about 40 minutes or until they are soft and golden in colour.
2. Place the roasted shallots, basil, garlic, pine nuts and vinegar in a blender or Cuisinart and puree until the mixture is smooth, scraping down the sides of the bowl once or twice. With the motor running, slowly pour in the olive oil. The sauce will thicken slightly. Season with salt and pepper.
3. Dry prawns thoroughly. Cut the prosciutto in half lengthwise and wrap one piece around the body of each prawn. Rub the wrapped prawn with a scant amount of olive oil. Heat a barbecue or grill to high. Cook the prawns until they are bright pink, turning only once. This should take about 3 – 4 minutes. Serve hot off the grill with the basil sauce.
