"If you have rosemary in your garden, clip 14-inch-long sturdy sprigs to make skewers. If you don’t, use wooden skewers and stick shorter rosemary sprigs in the top for flair and fragrance when you serve. This is nice served on a bed of brown and wild rice with a tossed green salad. Drizzle with a little good-quality olive oil and maybe a squeeze of lemon as you serve. Another tasty option, brush shrimp with maple syrup before grilling."
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon paprika
1–2 cloves garlic, minced or pressed
1/4 teaspoon salt (kosher or sea)
1/8 teaspoon black pepper
1–2 teaspoons finely chopped fresh rosemary
2 14-inch sprigs of fresh rosemary, soaked in cold water to cover about 30 minutes
12 ounces jumbo shrimp, shelled and deveined
2–3 ounces of prosciutto
2 tablespoons pure maple syrup, optional
Combine olive oil, lemon juice, paprika, garlic, salt and pepper in a small bowl and whisk or stir together. Add shrimp, toss and let stand at room temperature about 30 minutes. At the same time, soak your rosemary sprigs.
Hold rosemary sprigs and strip 3/4 of the leaves off the bottom so you have room to skewer the shrimp. Drain off marinade and discard. Skewer the shrimp through tail and top, about five per skewer. It will depend on the size shrimp you have.
Slice prosciutto into long thin strips about an inch or two wide and wrap them around the shrimp. They probably won’t wrap or look perfect, but don’t worry about it. They’ll taste great.
Grill shrimp skewers on a hot, clean grill about 5–6 minutes total, depending on the size of your shrimp and how hot your grill is. When they start to turn pink, turn the skewers. When done, serve drizzled with a little olive oil.