The oozing richness of mozzarella cheese makes a great foil for fresh basil, salty prosciutto, and tender shrimp.
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- Yield:Serves 4 to 6
- Active time: 1 hour
- Total time:1 hour
- 2 pounds large shrimp, peeled, deveined, and rinsed
- 2/3 pound thinly sliced prosciutto
- 2 ounces low moisture mozzarella, cut into thin strips
- Around 20 large basil leaves
- 6 tablespoons butter, melted
- 2 tablespoons lemon juice from 1 lemon
- Freshly ground black pepper, to taste
- Type of fire: Direct
- Grill heat: medium-high
Working with one shrimp at a time, make a slit about 3/4-inch long as base of shrimp. Place one slice of mozzarella in cut slit, then wrap base of shrimp with a basil leaf, followed by a slice of prosciutto. Repeat with rest of shrimp.
In a small bowl, whisk together melted butter, lemon juice, and black pepper to taste.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill shrimp over high heat until prosciutto crisps and shrimp just cook through, about 2-3 minutes per side. Remove to a platter and brush with lemon butter. Serve immediately.