Sambuca Shrimp

We have a few recipes that are our "go to" recipes.  These are the recipes that are tried and true, never fail, and  are always a hit with our guests.


This is one of those recipes.  We've been making these for years.  There's never a shrimp leftover!


It's so simple - just a few ingredients.  The secret is the Sambuca - a licorice flavoured liquor.  It imparts a unique flavour which pairs well with the shrimp and the proscuitto.

The recipe comes from Cook Gourmet, (www.cookgourmet.ca), a fabulous place for holding client meetings, celebrations, or team building.  We've been there several times and our events have always been a great success.


24 jumbo shrimp, peeled and deveined
1/2 cup Sambuca Liqueur
1/4 Extra Virgin Olive Oil
2 Tbsp fresh rosemary, chopped finely
salt & pepper, to taste
8 paper thin slices of Proscuitto


Combine the Sambuca, olive oil, rosemary, and salt & pepper.  Marinate the shrimp for a few hours.  Do not marinate overnight or this will toughen the shrimp.


Cut each proscuitto slice in to 3rds lengthwise.  Wrap 1 slice of proscuitto around each shrimp.  Thred onto a skewer.


Grill the shrimp on an outdoor grill or inside on a grill pan until the shrimp is cooked through and the proscuitto is slightly crispy, about 1 1/2 minutes per side.

Note:  this is the original recipe.  We use smaller shrimps (not jumbo).  We also prepare some with the proscuitto and some without and both are equally as good.