Pesto Prosciutto wrapped Grilled Shrimp

Barbara Mayo


I make my pesto a day ahead for better flavor. And you can uses 2 cans of corn if you do not want to grill and cut corn from cobs.
This can be done inside on a grill pan too!
If you do not want to make your own pesto buy a jar in the refrigerator section and use it1


★★★★★ 1 vote

35 Min
25 Min


  • 1 1/2 lb
    cleaned divined extra large shrimp with tails on
  • 6 slice
    slices of prosciutto thinly sliced
  • 1 medium pkg
    fresh baby spinach
  • 1 pkg
    fresh basil leaves
  • 4 clove
    fresh whole garlic
  • 1 c
    good parmesan cheese( i buy a block at cheese counter and grate it myself)
  • 1/2 c
    toasted pine nuts
  • 1 tsp
  • 1 Tbsp
    ground black pepper
  • 1/2 -3/4 c
    extra virgin olive oil

  • 2
    ears yellow corn grilled cut off cob
  • 1/2 c
    fresh basil leaves
  • 2 medium
    tomatoes cut into cubes
  • 1 small can(s)
    shoe peg mixed corn
  • 1 medium
    red onion finely chopped
  • 1 medium
    cucumber seeded and finely chopped
  • 1 tsp
  • 2 tsp
    ground black pepper
  • 1/4 c
    red wine vinegar
  • 1/2 c
    extra virgin olive oil

How to Make Pesto Prosciutto wrapped Grilled Shrimp


  1. Start by making pesto. Place all ingredients except the Extra virgin olive oil in food processor and pulse until finely mixed. With food processor going slowly add Extra virgin olive oil until you get the right consistency. I like it to be like a thin to medium paste. Place pesto into a large bowl and add cleaned shrimp toss lightly, cover set in refrigerator for half an hour.
  2. While shrimp are marinating I soak 4-6 wooden skewers in a tall glass of water so they will not burn on grill I turn them over at about 7 minutes. When ½ hour is up remove shrimp from pesto and wrap ½ slice of prosciutto around shrimp the place on skewer do this until you have all shrimp on skewers. Place on large platter and pour remaining pesto over kabobs.
  3. Start grill I use med high heat to start when coals are fiery orange. Rub grill with paper towel folded into quarter size and dipped in vegatable oil Place corn on grill. I grill it 2 minutes on every side then place on plate to cool. Place shrimp kabobs on grill watch them. I usually turn them over every 4-5 minutes until they are done. Should be pink may have some dark tails but that is all right you are not eating the tails. When shrimp has cooked remove to platter and let rest 6-8 minutes before removing them from skewers.
  4. Cut corn off cob and place in medium bowl add all ingredients for salad except red wine vinegar and extra virgin olive oil. Toss all vegetables together then mix red wine vinegar and Extra virigin olive oil and pour onto slaw toss again. Cover and set aside.
  5. Plating starts with 2 serving spoons of Tomato basil corn slaw followed by 6 shrimp sitting on top of slaw in circle, garnish with 1 small bunch of fresh basil leaves per plate and serve.

Printable Recipe Card

About Pesto Prosciutto wrapped Grilled Shrimp

Course/Dish: Other Salads
Regional Style: Italian
Other Tags: Quick & Easy Healthy
Hashtag: #delish

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