Orange & Rosemary Prosciutto-Wrapped Grilled Shrimp
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Cooking tools:
- Grill
- Grill pan
- Baking pan
- Mixing bowl
- Whisk
- Microplane
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Plate
- Stove
Ingredients
- 24 large shrimp, peeled and deveined with tails intact
- ½ cup sambuca liqueur
- ¼ cup extra-virgin olive oil
- 1 teaspoon orange zest, plus more for garnish
- 3 tablespoons fresh rosemary, leaves and soft tips only, plus more for garnish
- kosher salt
- fresh ground black pepper
- 8 slices prosciutto (about 4 ounces)
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