I stalked him again… While Greg of Sippity Sup was away in Hawaii recently I was having a sinful orgy of sorts. Night after night. No, not that sin. I was having a field day cooking up one of his more recent creations night after night: Orange and Rosemary Prosciutto Wrapped Grilled Shrimp (Marinated in Sambuca.) Now its not often you get to work in the dual sins of pork and shellfish into a dish so save these for friends of the non-observant variety. Or, do as I did and lead them into temptation as no amount of prayer can save you from THESE truly addicting delights. And while the title of this sheer genius of a recipe is in need of abbreviation the ingredient list is not. There are only a handful of ingredients but each is required as they all contribute a vital element to the final dish. After first bite I couldn’t imagine a single change. Not one. Let me tell you that in the world of food blogdom this practically NEVER happens. Show a blogger a recipe and we will always want to change something. Substitute a spice here, change a proportion there, something! Anything. While I was a bit skittish on the thought of using Sambuca as a marinade it turned out it is perfectly tamed by the orange zest which in turn is enhanced by the prosciutto, which benefits from the rosemary, etc. See what I mean?
I just can’t seem to get enough of these and so I’m going through my address book right now trying to put together yet another gathering of friends or family so I can show these off some more. We have enjoyed these so much lately that we now refer to these as “those shrimp things”. As in, “Baby, are we going to have ‘those shrimp things’ again tonight?” But like I said, the name needed an abbreviation anyway so “shrimp things” it is. Easily prepared ahead of time, pop them onto a hot grill after the first guests have arrived and you are good to go. They come off the grill nearly as you get them on. Don’t forget to bask in the glory you will receive when your guests try them. If I am to make any change in the future it would be to work these into a main course or perhaps serve with a pasta. The recipe itself won’t change a bit. Ever. Thanks Greg! Please go visit Greg at Sippity Sup where he is now participating in the Food Buzz food blogger challenge. He is as good as any food blogger out there so if you are so inclined, I’m sure he would appreciate your vote as well!