shrimp, prosciutto and scallion skewers

spiedini di gamberi

4 servings

Wrapping shrimp in prosciutto before grilling helps keep the quick-cooking shellfish moist while adding a lovely saltiness that counters the sweetness of the shrimp. The surprise flavor, however, is a little bit of curry powder, which spices things up. Try this combination once, and you'll be hooked.  







Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
In a medium bowl, whisk together wine and curry powder; add shrimp and let stand at room temperature for 10 minutes. 
Meanwhile, cut scallions in half, lengthwise, to make 16 pieces; season with salt and pepper. Cut prosciutto in half, lengthwise, to make 16 pieces; fold prosciutto pieces lengthwise, if necessary, to form a width of 1-inch.
Remove shrimp from marinade; discard marinade. Lightly season shrimp with salt and pepper. Wrap 1 prosciutto slice around the center of each shrimp. Folding scallions accordion-style into thirds, thread shrimp and scallions onto 8 skewers. Drizzle skewers with oil. 
Grill skewers on lightly oiled grill rack, turning once halfway through, until shrimp are cooked through, about 5 minutes.