Monday, May 30, 2011

Shrimp in a pig's blanket

So while you were grillin' and chillin' this weekend I...wasn't. However, despite my weekend commitments, I managed to throw together a tasty snack that would have totally worked on the grill (skewered!). Since I was at home, I made it on the stove top in a skillet. Like the pig and fig, the pork and shrimp combo was super delish, if not as rhyme worthy. Dig it!

Prosciutto Wrapped Shrimp

12 (16/20) shrimp, peeled and de-veined, tails on
6 slices (2 - 3.5 ounces) thinly sliced prosciutto
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 lemon, cut into wedges

1. Preheat the oven to broil. In a medium bowl, toss the shrimp in the olive oil, salt, and pepper.

2. Cut each piece of prosciutto in half lengthwise. Wrap each shrimp in a 1/2 slice of prosciutto. Place in an oven safe pan. Broil for 3 minutes and then turn the shrimp to cook on the other side until crisp. Alternatively, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook until the shrimp is pink and firm, and until the prosciutto is crisp, 3 minutes per side. Serve with lemon wedges. Serves 4 as an appetizer.

1 comment:

stacy said...

Holy crap, these sound goooood!
I'm hungry.