5 from 21 votes
Shrimp Marinade In Tequila With Prosciutto And Basil
This recipe features large shrimp marinated in a blend of tequila, olive oil, lemon juice, Dijon mustard, fresh basil, and black pepper, offering a bright, aromatic marinade. Each shrimp is then individually wrapped with a basil leaf and thinly sliced prosciutto before being skewered and grilled. The grilling incorporates the marinade flavor and crisps the prosciutto while keeping the shrimp tender. The combination creates a flavorful seafood dish with herbal and citrus notes.
Prep Time
15 mins
Cook Time
5 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings:
6
people
Calories:
443 kcal
Course:
Appetizer, Dinner
Cuisine:
American
Ingredients
- 1 cup tequila
- 1 cup olive oil
- ½ cup lemon juice freshly squeezed
- 2 tablespoons Dijon mustard
- ½ cup basil freshly chopped
- black pepper a few rounds
- 24 Shrimp peeled, deveined and tails off, large
- 24 basil leaves, large
- 24 prosciutto thinly sliced, sliced
Instructions
Skewers
- If you are not using metal skewers but use bamboo skewers, you will have them submerged in water for a couple of hours so they will not burn when grilling.
Cup of Yum
Marinade
- Combine tequila, olive oil, lemon juice, mustard, chopped basil, and pepper, and pour the shrimp into a shallow bowl to cover them.
- Marinade in the refrigerator for a couple of hours. If the marinated does not cover them fully, turn the shrimps once.
Getting Ready To Grill
- Remove the shrimp from the marinade and reserve the marinade.
- Wrap the middle of each shrimp first with a leave of basil and then with the prosciutto. Thread 4 shrimps lengthwise on each of 6 metal skewers.
- On the stove heat up a grilling plate over high heat.
- Grill the shrimp basting with the marinade for several minutes on each side. Serve immediately.
Notes
- Prawns can substitute large shrimp, with a recommended serving of three per person due to their fullness.
- Sage may be used instead of basil if preferred or unavailable.
- White wine can replace tequila as a marinade base if desired.
- Leftover shrimp store well in an airtight container for one to two days and should be brought to room temperature before reheating gently in a skillet with a small amount of olive oil.
- The shrimp can also be enjoyed cold or at room temperature.
Nutrition Information
Calories
443kcal
(22%)
Carbohydrates
2g
(1%)
Protein
5g
(10%)
Fat
37g
(57%)
Saturated Fat
5g
(25%)
Cholesterol
60mg
(20%)
Sodium
245mg
(10%)
Potassium
53mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
106IU
(2%)
Vitamin C
9mg
(10%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 443
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 37g | 57% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 60mg | 20% |
| Sodium | 245mg | 10% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.