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"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."
H. H. Munro (1870-1916), Scottish author

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Yum! Yum! Yum! The flavor of shrimp and Prosciutto must have been sent down straight from the heavens. This recipe can be used as either an appetizer or a main course.

Preparation Time: 1 1/2 Hours    Serving Size: 4

  • 12 jumbo shrimp, peeled and de-veined
  • 1/2 cup dry white wine
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 3 slices Prosciutto, sliced thin
  • 2 tablespoons Italian parsley, minced
  • lemon wedges

Combine shrimp, wine, oil, garlic and crushed red pepper in bowl; toss to coat. Let stand at room temperature for 1 hour. Preheat broiler. Cut each Prosciutto slice lengthwise in half and then crosswise in half. Drain shrimp, reserving marinade. Wrap 1 Prosciutto strip around each shrimp and arrange in shallow broiler-proof dish, tucking ends of Prosciutto strips under shrimp. Drizzle each shrimp with a little of the marinade. Broil shrimp until Prosciutto begins to crisp and shrimp are cooked through. Watch closely to avoid burning. Sprinkle with parsley; serve with lemon wedges.

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