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.