Prosciutto-Wrapped Shrimp with Creamy Garlic Dipping Sauce

When empty nest syndrome set in, I had to decide if I was going to fight it, or let it get the best of me.  So after a few months of feeling sorry for myself, I decided it was time to get out and start doing things again.

When I met my husband, he had never been to a concert...he grew up in Southern California, how is that even possible?!?!  Ever since I took him to his first concert, he has been addicted and loved every one of them.

Now that we have a lot of time (and a little bit more money) doing that empty nesting thing, we are trying to get to more of those concerts.  This past weekend was Michael McDonald!  So much fun!!!

We started our pre-concert festivities with friends over for some appetizers and wine beforehand.  One of our daughters called in the middle of our get together.  I told her I couldn't talk because we had company over and were heading out to a concert...I would call her tomorrow.  Her epic response was, "Well, aren't you two just living it up now that we're out of the house!"   In my head..."and the problem with that is what???"

I was inspired to make these from one of my Sur La Table menus I downloaded awhile ago.  I am completely over the top for these little shrimp bites. Delicious!!!!  Super easy and so good...I could eat an entire platter of these morsels!

Prosciutto-Wrapped Shrimp with Creamy Garlic Dipping Sauce
Adapted from Bon Appetit and Jake's On The Lake, Tahoe City, California

For the Shrimp:
18 large or extra-large raw shrimp, peeled and deveined
18 basil leaves
9 slices prosciutto (from 4-ounce pkg.), cut in half, lengthwise
olive oil for brushing

For the Creamy Garlic Dipping Sauce:
1 clove garlic, pressed
1 Tbl Dijon mustard
1/4 cup mayonnaise (I like Best Foods Olive Oil flavor)
2 Tbl sherry vinegar
pinch kosher salt
freshly ground black pepper

For the Creamy Garlic Dipping Sauce, combine all ingredients in a small bowl and mix until smooth.  Cover and refrigerate.

While the sauce is getting happy, make the shrimp...

Arrange the 1/2 slices of prosciutto out on a work surface.  Place a basil leaf at one end of each slice.  Place a shrimp on top of the basil leaf and roll up tightly.  The prosciutto should be stretchy and slightly sticky, helping the shrimp bundle to stay wrapped.  Set onto a platter or baking sheet and repeat until all shrimp are wrapped.

Brush both sides of the shrimp with olive oil.  Heat grill pan to medium-high.  Grill shrimp about 5-7 minutes, turning frequently, until the prosciutto has crisped and the shrimp are pink and opaque.  Transfer to a platter and serve with dipping sauce, or serve on individual plates with a small spoonful of sauce.

One Year Ago: White Trash Cookies
Two Years Ago: Bobotie
Three Years Ago: Mastering The Art of Desserts
Four Years Ago: BBQ Chicken Fiesta Salad
Five Years Ago: Mushroom Soup