This is not only a great-looking entree to serve to guests, but a fun project to involve the kids. Mine loves to assemble and skewer the shrimp after I've given her the spice paste, basil leaves and slices of prosciutto. They're a fabulous make-ahead dish that can be created earlier in the day and tossed on the grill at dinnertime. They can be served on a bed of curried rice, or can be the centerpiece of a savory salad.
Ingredients:
2/3 cup FRENCH'S® Honey Dijon Mustard
1.5 lb Large shrimp, raw, tail-on, thawed and deveined
1/2 lb Unsalted butter, softened
2 tsp Cayenne pepper
2 tsp Paprika
5 Garlic cloves, peeled and crushed
2 Bunches fresh basil, de-stemmed
18 Slices of proscuitto, quartered
Directions:
Preheat grill to medium heat. Run a small knife down the back of each shrimp, leaving the tail in place.
Mix butter, French’s Honey Dijon Mustard, paprika, salt, cayenne pepper, and garlic thoroughly to create a paste. Spoon ½ teaspoon of the paste into the sliced back of a shrimp. Cover the slice with a basil leaf and wrap with a piece of prosciutto. Slide onto a skewer. Repeat the process, eventually ending up with 72 shrimp, with six shrimp to each skewer. Grill on medium for about 1-2 minutes per side, or until shrimp are just opaque. Serve immediately. (Serves 6)
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