Every shrimp gets a leaf of fresh basil and together they're wrapped in a slice of prosciutto and grilled; the outside gets crispy, and the shrimp is succulent. The flavor trio of basil against sweet shrimp and salty prosciutto is fantastic. Sprinkle a little sugar on fresh peach halves before grilling and you get caramelized beauties to go with your prosciutto-wrapped shrimp and basil. We adore this dish, it's so easy, and you can prep it before your guests arrive. No grill? No worries! The whole thing can be done in a cast-iron skillet indoors.
If you're in the mood for two refreshing white wines that go well with so many types of food, check out our new selections, at $20 and under. They seem to appeal to every taste, so you won't go wrong serving them or bringing them to your host.
And if you admire wood-fire cooking because of the flavor it adds to food, sure, you can spend a bundle on a gorgeous wood-fire oven. But we tell you how to make an instant one with some rocks and a grill grate. You can even make one on vacation.
Join the conversation by email, on Twitter,or on Facebook.
GUESTS:
- Chris Prosperi is owner and chef of Metro Bis Restaurant in Simsbury, Connecticut.
- Mark Raymond is from Frederick Wildman & Sons Importers.
