Grilled Shrimp Wrapped in Soppressata with Mango Hot Mustard Sauce

Preparation info

  • Difficulty


  • serves


    as a main course

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This is one of those combinations that sounds weird but is a crowd-pleaser. You can serve it as an appetizer or as a main course with steamed jasmine or basmati rice. (Skewer each shrimp individually for a less messy hors d’oeuvre.) Soppressata is a cured Italian sausage similar to salami. It has a wonderful, peppery flavor and is generally available at good delicatessens. Ask for it very thinly sliced—it will stay wrapped around the shrimp better during grilling.


  • 16 small fresh basil leaves
  • 16 large (16-20 size) shrimp, peeled, deveined, and brined, if you like
  • 16 thin slices of soppressata
  • Mango Hot Mustard Sauce


Prepare a Charcoal fire or preheat a gas or stovetop grill. Place a basil leaf on the side of each shrimp and then wrap the shrimp with a slice of the soppressata. Grill the shrimp until just cooked through. The center should be very slightly translucent—you can check with the point of a small knife. Serve immediately with the sauce spooned over or arranged for dipping.

In this section