Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 312 :: Fired Up, Down Under

Shrimp on the Barbie
Method: Direct Grilling
None needed, but the shrimp can be wrapped several hours prior to grilling.
Category: Seafood
1-1/2 pounds jumbo shrimp, peeled and deveined
Coarse salt (kosher or sea)
Freshly ground black pepper
1 bunch fresh basil leaves
6 ounces very thinly sliced prosciutto, cut lengthwise into 1-1/2-inch wide strips
1 to 2 tablespoons extra-virgin olive oil
1/2 cup absinthe, Pernod or other anise-flavored aperitif, in a small saucepan
Lemon wedges for squeezing

Other Items Needed:
toothpicks or small bamboo skewers

Season the shrimp on both sides with salt and pepper. Wrap a basil leaf around each shrimp and wrap the ensemble in a strip of prosciutto. Secure the prosciutto in place with toothpicks. Drizzle olive oil over the shrimp to coat lightly on both sides or brush on the oil with a pastry brush.

Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

Arrange the shrimp on the grate and grill until the prosciutto is sizzling and crisp and the shrimp are cooked through, 1 to 2 minutes per side. Do not overcook. Transfer the shrimp to a platter or plates.

Place the pan with the Pernod on the grill and very carefully warm it to body temperature, 100 degrees. Remove the pan from the heat and touch a long match to the Pernod to ignite it. Pour it over the shrimp and serve at once, with lemon wedges for squeezing.
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