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Grilled Coconut Lime Shrimp with Prosciutto and Mango

Grilled Coconut Lime Shrimp with Prosciutto and Mango

These grilled shrimp bundles are bursting with the fresh flavors of coconut milk, lime, mango, fresh basil, and salty prosciutto! Serve them up with Thai Kitchen Pineapple & Chili Dipping Sauce and you have the perfect summer BBQ appetizer!

Marinating Time: 1 hour

Prep Time: 20 minutes

Cook Time: 6 minutes

INGREDIENTS :

• 20 large cooked prawns, fresh or frozen

• 1 cup (250 mL) Thai Kitchen Premium Coconut Milk

• Juice from 1 lime

• 1 mango, sliced into 20 pieces

• 20 fresh mint leaves

• 20 slices prosciutto

• Olive oil

• Club House Ground Black Pepper

• Thai Kitchen Pineapple & Chili Dipping Sauce

DIRECTIONS :

1. Thaw prawns if using frozen, then rinse the prawns and pat dry. Set aside.

2. In a bowl mix together the coconut milk and lime juice, then add the shrimp and mix together. Let the shrimp marinate for at least 1 hour or longer for extra flavor.

3. Preheat BBQ to medium heat.

4. On a baking sheet, lay out the prosciutto and lay a mint leaf in the center of the prosciutto strip. Add a slice of mango and a prawn to each strip.

5. Wrap the prosciutto around the mint, mango, and prawn, wrapping as tight as you can without tearing the prosciutto.

6. Brush both sides of the wrapped prawn with olive oil, then season with black pepper.

7. Lay the wrapped prawns directly onto the BBQ, and cook for roughly 2-3 minutes per side depending on thickness. You don’t need to grease the rack, as the olive oil on the prawns does the trick.

8. Serve immediately with Thai Kitchen Pineapple & Chili Dipping Sauce.

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