My daughter is moving to Santa Barbara, so in the past two weeks I have made two trips up there — I have found my new weekend getaway!  WOW!  The town is rustic, charming, quaint and unique; and has the best restaurants to be found!  We purposed to not eat at any chain-type places and only ate at one-of-a-kind local haunts, and we were not disappointed.

At Pascucci’s, I ordered a shrimp dish they called “Palermo”:  Large tiger shrimp stuffed with pesto, wrapped in prosciutto and grilled.  It was an exquisite dish – and as is my custom, I came home with a desire to recreate!  

I spent Friday at my good friend Linda’s house and decided to try my hand at this dish for lunch.  We made pesto from scratch, but you can use a prepared pesto to save some time.  If you want to make it from scratch, see here:  Tina’s Pesto

  • 16 large raw shrimp, in shell (I bought tiger shrimp)
  • 1/4 cup pesto
  • 8 slices prosciutto
  • 1 tbsp olive oil

Shell shrimp but leave on tail.  Butterfly the shrimp (cut almost all the way through the flesh down the center of the shrimp’s back).  Insert a bit of the pesto into the opening and press closed. 

Cut each slice of prosciutto in half lengthwise.  Wrap each shrimp with a slice of prosciutto.

Heat a griddle to high and brush with the olive oil.  Place the shrimp on the grill and cook approximately 2 minutes each side, until prosciutto is lightly browned and shrimp is cooked through.  Serve hot and mangia bene!

Pesto Stuffed Prosciutto Wrapped Shrimp

Pesto Stuffed Prosciutto Wrapped Shrimp

Photo Credits:  Linda Marshall

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