Grilled Shrimp and Corn Salad
INGREDIENTS:
20 lg Shrimp (1 to 1.25 pounds)
-pealed and deveined but
-leave tails on
20 Very thin slices of
-proscuitto (~1/4 pounds)
Mustard
Brown sugar
5 Skewers (up to 6)
20 lg Shrimp (1 to 1.25 pounds)
-pealed and deveined but
-leave tails on
20 Very thin slices of
-proscuitto (~1/4 pounds)
Mustard
Brown sugar
5 Skewers (up to 6)
Wrap shrimp with proscuitto. Put 3 or 4 shrimp on each skewer. Lay skewers in flat pan (cookie sheet works if it has sides). Spread mustard generously on shrimp. Pat brown sugar on top. Turn and repeat. Let sit in refrigerator for 30 minutes. Grill until done and proscuitto in starting to crisp.
Sorry no amounts on mustard and sugar -
let your taste guide you.
I served it with good french bread, dill potato salad, a Thai cucumber salad, avocado and tomato salad. We had homemade ice cream with assorted toppings for the finale. We had cold beer and dry cider to go with it. Good for an outdoor meal.
Sorry no amounts on mustard and sugar -
let your taste guide you.
I served it with good french bread, dill potato salad, a Thai cucumber salad, avocado and tomato salad. We had homemade ice cream with assorted toppings for the finale. We had cold beer and dry cider to go with it. Good for an outdoor meal.