Shelly's Recipe

SHRIMP WITH PROSCIUTTO IN FILLO

Category: Seafood

5 tbsp olive oil
2 tbsp minced fresh ginger
2 cloves minced garlic
2 tsp minced fresh rosemary
2 tsp minced fresh lemon thyme
5 tbsp vodka
1/2 tsp ground black pepper
24 medium shrimp, peeled and deveined
12 thin slices Prosciutto ham, cut in half lengthwise
12 sheets Athens Fillo Dough thawed
1/4 cup butter, melted

In large mixing bowl, combine oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add shrimp, toss to coat with marinade. Cover and refrigerate for 3 hours.

Remove shrimp from marinade and wrap each in Prosciutto.

Butter and layer 3 sheets of fillo per shrimp. Cut widthwise into 1-inch-wide strips. Wrap fillo around shrimp to form natural shape of shrimp. Brush outside with butter and refrigerate for 1 hour.

Place fillo-wrapped shrimp on ungreased cookie sheet and bake at 350 for 8 to 10 minutes or golden brown. Serve hot with Southwestern style relish such as Papaya-Tomato Relish (recipe below).

Papaya-Tomato Relish
1 medium papaya, cleaned and diced
1/3 cup (1 medium) ripe red tomato, cleaned and diced
1/4 cup chopped parsley
1/4 cup chopped chives
1/4 cup chopped sweet gherkins
1/4 cup diced red peppers
3 tbsp small capers
1/4 cup rice wine vinegar
1 large clove minced garlic
1/3 cup virgin olive oil
Salt & pepper to taste

In medium bowl combine papaya, tomato, parsley, chives, gherkins, red peppers and capers. In small bowl combine vinegar and garlic. Whisk in olive oil and blend well. Pour over papaya mixture, toss and add salt and pepper to taste.