Prosciutto-Wrapped Chili Shrimp with Green Onions

Serve with Tre Colore Pesto and Grilled Steak with Quick Roasted Tomatoes and Garlic.


  • 3 tablespoons extra virgin olive oil (EVOO)
  • 4 scallions, white parts finely chopped and green parts thinly sliced on an angle, divided
  • 1 Fresno chili pepper, finely chopped, or 1 1/2 teaspoons ground red pepper
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground black pepper
  • 16 jumbo shrimp, tails on and deveined
  • 16 thin slices prosciutto


Heat a grill or grill pan to medium.

Combine the EVOO, scallion whites, chili pepper and lemon juice in a medium size bowl and season with salt and pepper. Add the shrimp and toss to coat. Wrap each shrimp with a slice of prosciutto and thread onto a skewer.

Grill the shrimp until firm and opaque, about 3 minutes per side. Transfer to a serving platter and garnish with the scallion greens and another squeeze of lemon juice.

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