Photo by: Hannah Porter
With summer BBQ’s in full swing there can never be enough easy and yummy appetizer ideas to have ready for friends while they wait for the main course. This recipe presents itself as upscale and fancy but is secretly easy to put together. With an explosion of flavor to the palette, these will quickly become a crowd favorite.
Ingredients
24 Medium or large raw shrimp (or cooked shrimp but adjust cooking time in half)
2 tsp. Avocado oil (or extra virgin olive oil)
2 tsp. Garlic powder
8 oz Prosciutto (this will give you roughly 32 pieces divided in half)
1 Cup Pesto (for homemade see recipe below. Or replace with store-bought if you’re in a hurry).
½ Lemon (optional)
Photo by: Beth Waggoner
Homemade Pesto:
2 Cups Packed fresh basil
½ Cup Raw unsalted cashews (can replace with any unsalted preferred nut)
3 tsp Granulated garlic (or 3 cloves fresh garlic minced)
1/2 tsp Sea salt
1/2 Cup Avocado oil (or extra virgin olive oil)
½ of a large lemon
Place all ingredients in a blender or food processor and blend on high until smooth or desired consistency.
-Set oven to 375
-Line 1 or 2 baking sheets with parchment paper
-Remove tails from shrimp if necessary and place in a large bowl. Coat with olive oil and granulated garlic.
-Cut prosciutto in half (you can cut even more if you want smaller pieces and/or want it to go farther).
-Wrap the prosciutto around each shrimp and line them up on your baking sheet
-Place in hot oven until shrimp is cooked through and prosciutto is crispy (check at 8-10 minutes. do not overcook or you will have rubber shrimp😃.)
-Remove from oven and let cool to room temperature.
-Place a small amount of pesto on top of each prosciutto shrimp wrap and squeeze a ½ of a lemon over all of them.
Enjoy!!
-Beth
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