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Rosemary And Prosciutto Shrimp


Thursday, January 01, 2004
Serves 4
1/4 cup dry white wine
2 T. fresh lemon juice
1/2 cup olive oil
2 bunches fresh rosemary
Salt and freshly ground pepper
20 jumbo shrimp, peeled and de-veined
8 slices Prosciutto, each piece cut into thirds
1 large loaf Panera sourdough bread, cut into 1 1/2 inch cubes
1 large bunch cherry tomatoes
Olive oil for basting
In non-metallic bowl, mix together the white wine, lemon juice, olive oil, and 3 or 4 sprigs of rosemary, chopped. Add salt and pepper to taste. Then add shrimp and marinate for 1 hour.
Heat coals on a grill to medium heat. Drain shrimp. Wrap piece of Prosciutto around middle of each shrimp. Thread shrimp on skewer; then a small sprig of rosemary, a bread cube, and cherry tomato Repeat in same order, filling skewers with shrimp, bread cubes, rosemary, and cherry tomatoes. Brush skewers with additional olive oil and grill for 2 to 3 minutes per side.
Nutrition Facts:
Sue Stees of Panera Bread
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