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
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- 1/4 teaspoon crushed red pepper
- 3 slices Prosciutto, sliced thin
- 2 tablespoons Italian parsley, minced
- lemon wedges
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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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