For the shrimp skewers

2 slices prosciutto

16 raw, peeled, shrimp, deveined

8 sticks rosemary, leaves removed from all but the top of each stalk

1 tbsp olive oil


For the shrimp skewers, cut each prosciutto slice across the width to give four even-sized strips and then in half lengthways to give eight pieces each and 16 in total, one for each prawn.

Wrap each piece of prosciutto around the centre of each shrimp like a blanket. Make a shrimp into a C shape and push the bottom end of a rosemary stick in through the top of the ‘C’ right through to the bottom of the ‘C’.

Push the shrimp about halfway up the stick and then add another shrimp in the same way. Repeat to make eight skewers in total.

If the rosemary stick is not easy to push through, then just get a skewer and push that through first to make the holes, then pull it out and push the shrimp on.

Get a griddle pan hot. Brush the shrimp with a little oil, season with salt and pepper and then, working in batches if necessary, griddle them for about 1-2 minutes each side depending on their size, until cooked through. Keep each batch on a warm plate covered with foil as you cook the next.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Shrimp, prosciutto and rosemary skewers
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