new eats Wednesday

{Grilled Prosciutto and Basil-Wrapped Prawns}
w/ grilled Vegetables and a Balsamic Reduction

After a damp and chilly long weekend prior, there is nothing like a balmy week to whip out the first barbecue of the summer.

The prawns were prepared using this recipe and the only alterations I made was I went without the dipping sauce (cut the marinade in half) and only used 1/2 a slice of prosciutto per prawn.

We added the veggies to the BBQ a couple minutes after the kabobs. The veggies were prepped with a drizzle of olive oil, lemon juice, one crushed garlic clove, and fresh ground pepper.

I have watched my chef-brother-in-law prepare a balsamic reduction (except a whole lot larger amount than I did, mind you). If you are wondering how to do it yourself, this might be useful to you.

This was a delicious meal all around! Seriously. Brilliant. Every bite tasted like summer. Slow-fresh-bright summer days.

The prosciutto gave the shrimp a slightly salty and crunchy exterior and the fresh basil on the inside gave it a hint of spice. The balsamic reduction was a wonderfully sweet and tart companion to the grilled veggies. We grilled red peppers, zucchini, and parsnips. If you haven't already tried, the parsnips when grilled have a smokey caramel flavor that is yummy.

Eat summer. Eat this.


Kindra said…
Those sound delicious. I've been looking for a shrimp appetizer for our dinner party on Saturday and this one sounds awesome. It's giving me some ideas. Thanks!
Erika Britt said…
Basically all the prosciutto wrapped shrimp recipes I found were intended for an appetizer so it would totally work!
Carla said…
Whoa - looks pretty professional!