King prawns wrapped in prosciutto

With the entertaining season upon us, this impressive but surprisingly simple prawn starter will help make you look like a seasoned professional, while wowing your guests.


  • 24 raw king prawns, peeled with tails left intact
  • 8 slices prosciutto, each cut into 3 strips
  • lemon wedges, to serve

For the salsa verde

  • 2 handfuls flat-leaf parsley, leaves picked
  • 1 handful basil, leaves picked
  • 1 handful mint, leaves picked
  • 1 tbsp capers, drained and rinsed
  • 8 anchovy fillets, drained of oil
  • 1 clove garlic, crushed
  • ½ lemon, juiced and zest finely grated
  • 3 tbsp olive oil
  • salt
  • freshly ground black pepper


Step 1.
Soak 24 wooden skewers in cold water for 20 minutes.

Step 2.
Meanwhile, make the salsa verde. Chop the herbs, capers and anchovies together until very fine, then transfer to a bowl. Stir in the garlic, lemon zest, lemon juice and oil, then season to taste with salt and black pepper.

Step 3.
Thread each prawn onto a skewer, then wrap with a strip of prosciutto.

Step 4.
Heat a large shallow frying pan until smoking hot, then sear the prawns for 1 minute on each side or until they have turned opaque and the prosciutto takes on some colour.

Step 5.
Serve warm, garnished with lemon wedges, with the salsa verde on the side.

Serves 4 – 8 (or 24 skewers)