You know the ones. The Orange and Rosemary Prosciutto Wrapped Grilled Shrimp (Marinated in Sambuca). Yeah, that’s what they are officially called. For years, friends have asked me for the recipe. And for years, I’ve said, “Of course I’ll send it to you!” I never have. Not once.

So here it is. Finally. Online. Online on Sis Boom Blog.   For no one to read.

It Started With Greg

I’ve admired Greg Henry of Sippity Sup since the early days of this blog. He’s one of the reasons I ever wanted to be good at this. He made food blogging look like theater — stylish, clever, deliberate — and I thought, “Well, I want that.”

Needless to say, when I first saw this particular recipe on his site, I went into full binge mode. We’re talking night after night of shrimp‑wrapping, grill‑tending, rosemary‑plucking devotion.

The dish?

Orange and Rosemary Prosciutto Wrapped Grilled Shrimp (Marinated in Sambuca). Yes, that’s the name. Yes, it needs an abbreviation.

This is one of those rare recipes I haven’t touched. No edits, no “my twist,” no clever substitutions.

Just the recipe, exactly as Greg wrote it.
And if you know me (or any food blogger), you know that’s saying something. We’re genetically wired to tinker.

But not here.

The Sambuca, which I was ready to hate, is softened by the orange zest. The orange lifts the shrimp. The prosciutto balances the sweetness. The rosemary wraps it all up in a tiny cloud of woodsy, salty smoke.

It’s the culinary version of a Rube Goldberg machine, but instead of a bowling ball ringing a bell that scares a chicken, the end result is you standing at the grill popping shrimp into your mouth and thinking, Why don’t I make these every night?

My Favorite Part about Prosciutto Wrapped Shrimp: The Living Room Circuit

Whenever I make these — and I’ve made them a lot — I somehow end up walking them around the living room with a cocktail napkin like I’m working the donor tier at a charity wine gala.

There’s a reason.
Well, two:

1. These shrimp are best served seconds off the grill.
2. I want to be there when someone takes their first bite.

I want to watch that moment of surprise when the rosemary hits, then the prosciutto, then the oh‑my‑god‑what‑is‑in‑that‑marinade expression. And then I want to bask in the inevitable question:

“Can I get the recipe?”

And every time, I say:

“Of course — I’ll write it out for you before you leave.”

And then I absolutely never do.

What We Call Those Orange and Rosemary Prosciutto Wrapped Shrimp

At our house, they’re just “those shrimp things.”
As in:

• “Are we doing those shrimp things again tonight?”
• “Can you make those shrimp things for the party?”
• “Wait — did we buy shrimp for the shrimp things?”

The original name never stood a chance.
It’s a recipe title, not a lifestyle. “Shrimp things” is a lifestyle.

Why Prosciutto Wrapped Shrimp Are Worth It

They’re wildly easy to prep in advance.
You grill them when guests arrive.
They’re done before the ice melts in your first cocktail.
And they always — always — get a reaction.

You’ll bask in it.
Let it happen.

If I Ever Changed These Prosciutto Wrapped Shrimp (I Won’t)

If I were ever to evolve the dish, I might try working it into a pasta or turning it into a main course. But honestly? I probably won’t. These belong at cocktail hour — passed around with drinks, admired, devoured.

Go See Greg

All credit goes to Greg Henry at Sippity Sup, who deserves far more than a passing mention. He’s one of the best to do it — style, substance, and that perfect balance of sophistication and California ease. This shrimp dish is just one of many reasons to dig through his archives.

Greg, if you’re reading: thank you for the shrimp things.
You’ve ruined me for all other appetizers.

Orange and Rosemary Prosciutto Wrapped Shrimp