26 December, 2012

Tuscan Prosciutto Wrapped Shrimp

These little shrimps have a big flavor.
Marinated in lemon, garlic, thyme, rosemary and sage, these are herb-a-licious.

The Boyfriend says the shrimps would be equally good without the prosciutto due to the super herb-y flavor from the marinade.

'I'd pay money for these,' he says. 
One shrimp I ate tasted like the pine-y rosemary, while the next had that sweet, almost citrusy thyme flavor.

Wrap them up in prosciutto and see how fast they get gobbled up.  

 Fast, easy, and prepared ahead, this is a great party appetizer, or an appetizer for an intimate dinner.  Shrimp are an aphrodisiac ;)
If it was warmer out, I would have slapped these on soaked bamboo skewers and threw them on the grill.

Tuscan Prosciutto Wrapped Shrimp
Serves 2

1/2 lb peeled and deveined shrimp
5 or 6 slices thin sliced prosciutto (about 5 ounces)
4 sprigs thyme, leaves removed and stem discarded
6 or 7 rosemary leaves (NOT whole sprigs!) minced
1 large sage leaf, minced
1 tsp lemon juice
3 tbsp extra virgin olive oil plus extra for cooking

In a Tupperware or ziploc bag, combine the shrimp, olive oil, and herbs.  Let marinate for 2 hours.  
Add the lemon juice, and let marinate another 20 minutes.

Slice the prosciutto in half width-wise, and then into about 3/4 inch slices.  Wrap each shrimp with a slice or prosciutto.  

When all shrimp are wrapped heat a few drizzles of olive oil in a large skillet over medium high heat.  Add the shrimp and let cook until shrimp is opaque and prosciutto is crispy, about 3 minutes per side. 

Serve immediately. 

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