Jumbo Shrimp Wrapped With Arugula And Prosciutto Recipe - Cooking Index
18 | Cooked jumbo shrimp - defrosted | |
1 | Lemon - zested, juiced | |
1 | Garlic clove - finely chopped | |
Coarse salt - to taste | ||
Freshly-ground black pepper - to taste | ||
2 tablespoons | 30ml | Extra-virgin olive oil |
2 cups | 80g / 2.8oz | Trimmed arugula leaves |
9 | Imported prosciutto - (abt 1/3 lb) | |
18 | Grape tomatoes | |
18 | Party picks - (3" or 4" long) |
Place shrimp in shallow dish and add lemon zest and juice, garlic, salt, pepper and extra-virgin olive oil. Toss shrimp to coat evenly with dressing.
Arrange the arugula in piles of 2 or 3 leaves, working with 6 piles at a time. Pile up 3 slices of prosciutto and cut in half across.
To assemble the shrimp, place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. Assemble 6 pieces at a time, like an assembly line. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick.
Arrange the shrimp appetizers on a platter and don't forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks, once guests finish the appetizers.
This recipe yields 6 to 8 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E51) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.