Barbecued Prawns Wrapped in Proscuitto

Published 6th December, 2019

Cuisine: Australian   Serves: 4

Preparation: 30 Mins   Cooking: 10 Mins


  • 12 Angelakis S.A. Raw Prawns
  • 6 Barossa Fine Foods Prosciutto slices, thin
  • Vegetable Oil
  • ¼ Cup Dill Fronds
  • 1 quantity Salsa Verde


  • 1 Cup flat leaf parsley
  • 1 Cup Basil leaves
  • ½ Cup Mint leaves
  • ½ Cup Dill fronds
  • 2 cloves garlic, chopped
  • 2 tbls baby capers, drained
  • ½ Cup Olive oil
  • 2 tbls lemon juice
  • Sea salt & ground black pepper



  1. Place the fresh herbs, garlic & baby capers in a food processor. Process until finely chopped. Add the olive oil in steady stream, mix until well combined. Add lemon juice & mix well, season with sea salt & ground black pepper.
  1. To prepare the prawns, devein the prawns by cutting along the back of the prawn with a small sharp knife & removing the vein. Hold the prawn firmly in your hand & starting at the tail end insert a wooden skewer, push all the way through to the top of the prawn.
  2. Cut the prosciutto slices in halves, lengthways. Starting at the top of each skewer, wind the prosciutto around each prawn.
  3. Brush the prawn skewers with a little vegetable oil & grill on a preheated BBQ until the prosciutto is crispy and the prawn is cooked through, this will only take 2-3 minutes on each side.
  4. Serve on a platter, scatter with some dill fronds & serve with the salsa verde.


  1. Serve with meat, chicken or fish. Keep in the fridge for 7-10 days