Jumbo Shrimp Wrapped With Arugula And Prosciutto
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Serves/Makes: 6
Ready in: < 30 minutes
- 18 cooked jumbo shrimp, defrosted
- 1 lemon, zested and juiced
- 1 clove garlic, finely chopped
- coarse salt and pepper
- 2 tablespoons olive oil
- 2 cups trimmed arugula leaves
- 9 slices prosciutto
- 18 grape tomatoes
Place shrimp in shallow dish and add next 6 ingredients. Toss to coat shrimp evenly. Arrange arugula in piles of 2-3 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 2-3 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 with a pick. Arrange on a platter. Place a small empty bowl near the shrimp platter to collect the tails and picks.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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