Grill

This is a gorgeous hors d'oeuvre I've adapted from Weber's Art of the Grill. The original calls for a lot of garlic and dill to flavor the shrimp. I've reduced the garlic, added lemon zest, and replaced the dill with mint (the garden variety spearmint, which is growing rampant in my side yard). The salty prosciutto makes a great foil to the sweet shrimp and mint. I love these best at room temperature—the salt from the prosciutto is tempered just slightly, so the other flavors really sing. I like the presentation with one shrimp per skewer—but two per skewer works as well. I like to Microplane the garlic—it quickly and easily turns into a paste. The fussiest part of the dish is the prosciutto—I invariably end up with little bits that don't want to stay attached when I cut the prosciutto in half or when I wrap the shrimp. Good thing they fry up nicely and make a great garnish for salad, scrambled eggs, and even pizza!

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