Sunday, October 29, 2006

Prosciutto Wrapped Rosemary Grilled Shrimp & Sea Scallops

It Makes My Mouth Water Just Writing About Them

I did something a little different last evening for dinner, and you can thank my friend Brad for giving me a big bag of fresh Rosemary last week in order to supply me with the inspiration.

I had already bought four GIANT Sea Scallops on Friday and I had a few pounds of frozen shrimp in the Freezer, and with the addition of the Rosemary and some Proscuitto Ham, here’s what I did to make a hearty meal for two.

You’ll need the following ingredients:

Four to Eight Sea Scallops (you decide based on their size)
A dozen or so medium headless pealed shrimp
Thinly sliced, cured Prosciutto Ham
A couple of Fresh Lemons, or bottled lemon juice
Fresh sprigs of Rosemary (the number based on your scallops and shrimp quantity)
Salt and pepper to taste (be careful with the salt, because the Prosciutto is generally salty)

Now as to the preparation:

This meal is really easy. Peal your shrimp (leaving the tails on if you want) and place them and the scallops in a bowl and sprinkle them with salt, pepper, and a few tablespoons of lemon juice.

Now go watch TV for a while or take a walk--give your seafood at least a half hour to swim around in the marinade, and take the time to dump some charcoal into your grill and get yourself a nice fire started.

Once you get tired of waiting on your briny friends, pull them out of your bowl and wrap a piece of prosciutto around each scallop, and slice a few pieces of the ham up to wrap around the pealed shrimp.

Redneck tip: Use your judgment on the size of the Prosciutto pieces based on what you want to eat and how you want them to look when you get done. Make at least one and one half passes around each piece so they won’t come unwrapped on the grill.

Next, take a few spears of rosemary, peal the leaves off of two or three inches of the woody stems, and insert one stem through each wrapped scallop in order to pin your Prosciutto wrapper in place.

Do the same thing with the shrimp, except you can put four to six wrapped shrimp on each Rosemary skewer.

By now your grill should be nice and hot, so brush the grate off real good, brush on a light coat of olive oil on everything, and lay a sheet of aluminum foil over on one side to deflect the flames away from your Rosemary leaves.

Grill everything for three to five minutes on each side, then when you think it’s done, pour yourself a club soda or a nice cocktail, grab yourself a fork, and EAT.

Regards Y’all

The Redneck Gourmet

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