Jumbo Shrimp Wrapped With Arugula And Prosciutto

Recipe Ingredients

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)

Recipe Instructions

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

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