Prep the shrimp–thaw, peel, devein, remove the tail… you know the drill.
Set the prawns aside on a paper towel to dry off a bit.
Mince the garlic, juice the lemon. Combine along with the basil and chili flakes in a mixing bowl. Set out the prosciutto.
Toss the prawns in with the garlic and seasonings, make sure they’re well coated.
When it comes to wrapping, you can probably get 2 or 3 prawns per slice of prosciutto. Wrap away and lay on a Silpat-lined cookie sheet.
Bake at 400 degrees for 15 minutes.
These prawns are great on their own as an appetizer or protein alongside veggies for a simple meal. They also work well as a topping for salads, zucchini noodles or even your favorite Paleo pizza crust! Tonight I did just that. I’m testing out pizza crust recipes to see which one I like the best. I whipped up one made from tapioca flour, slathered on my super yummy Spinach Pesto, added a few crumbles of goat cheese and topped with these flavorful prawns. Quite tasty!