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Shrimp on the Barbie


Shrimp on the Barbie

Recipe Notes

  • Advance Prep: None needed, but the shrimp can be wrapped several hours prior to grilling.
  • Method: Direct grilling
  • Equipment: toothpicks or small bamboo skewers


  • 1-1/2 pounds jumbo shrimp, peeled and deveined
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 1 bunch fresh basil leaves
  • 6 ounces very thinly sliced prosciutto, cut lengthwise into 1-1/2-inch wide strips
  • 1 to 2 tablespoons extra-virgin olive oil
  • 1/2 cup absinthe, Pernod or other anise-flavored aperitif, in a small saucepan
  • Lemon wedges for squeezing

Recipe Steps

Step 1: Season the shrimp on both sides with salt and pepper. Wrap a basil leaf around each shrimp and wrap the ensemble in a strip of prosciutto. Secure the prosciutto in place with toothpicks. Drizzle olive oil over the shrimp to coat lightly on both sides or brush on the oil with a pastry brush.

Step 2: Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

Step 3: Arrange the shrimp on the grate and grill until the prosciutto is sizzling and crisp and the shrimp are cooked through, 1 to 2 minutes per side. Do not overcook. Transfer the shrimp to a platter or plates.

Step 4: Place the pan with the Pernod on the grill and very carefully warm it to body temperature, 100 degrees. Remove the pan from the heat and touch a long match to the Pernod to ignite it. Pour it over the shrimp and serve at once, with lemon wedges for squeezing.