Prosciutto Wrapped Prawns and Asparagus
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Prosciutto Wrapped Prawns and Asparagus


Prosciutto Wrapped Prawns and Asparagus


2 pounds of jumbo prawns, shelled and de-veined (20-24 prawns)
1 package of Columbus Prosciutto (1 slice per asparagus spear, ½ slice per prawn)
1 bundle of medium diameter asparagus, stems trimmed, cleaned and blanched
5 Tbsp. olive oil
2 lemons cut into segments (8 pieces per lemon)
Salt and pepper to taste



Rinse shrimp under cool water and dry well with a paper towel. Set aside.

Lightly brush grill with a few tablespoons of olive oil and preheat to a medium high heat. Wrap each prawn with a half slice of prosciutto, and each asparagus spear with a whole slice of prosciutto. Brush with oil, salt and pepper. Grill until prosciutto is crispy and shrimp is pink and cooked through.

Serve with the lemon wedges.

Serves: 4-6