| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
1 |
Servings |
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) |
INSTRUCTIONS
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. Posted to FOODWINE Digest 26 Jun 97 by Cheryl Fox
<cc.fox@MINN.NET> on Jun 26, 1997
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