Ingredients:

2 Tbsp. fresh lemon juice 

1 large, ripe, fresh California avocado, halved, pitted, peeled and sliced into 12 strips

12 thin slices of prosciutto 

12 small fresh basil leaves 

12 medium shrimp (25-30 size), peeled, deveined and cut in half lengthwise 

1 Tbsp. olive oil

 

Directions:

1. Dip each avocado slice in lemon juice; set aside.

2. To prepare, lay a piece of prosciutto flat on a cutting board. Top with 1 basil leaf, 1 slice of avocado and 2 shrimp halves. Roll until compact and brush with olive oil. Repeat. Prepare 12 rolls.

3. Grill over coals covered with gray ash. Cook each side for 3 minutes.

 

Prep time: 15 minutes Serves: 6