Tonight we wanted something light for dinner. We had roasted prosciutto wrapped shrimp with cantaloup. It was quick, easy, and delicious!! An arugula salad with lemon vinaigrette and shaved parm makes this a complete meal. The key is to get good prosciutto; I'm talking $24/lb cut by someone who knows what they are doing. You end up spending the same amount of money buying prepackaged/cheaper prosciutto as you do on the real stuff from Italy. Most of the American knock-offs just don't have the same intense flavor and it is sliced thicker. So to get a similar taste, you use more. I used 3 very thin slices of prosciutto di Parma for 1/2 pound of shrimp. The prosciutto only cost $1.75 and the Whole Foods cheese-monger did not blink when I only asked for 3 slices.
Hope y'all are all enjoying your summer! ~ Ellen
Roasted Prosciutto Wrapped Shrimp
(serves 2)
1/2 lb shrimp
3 slices of prosciutto di Parma
olive oil spray
freshly ground black pepper
Place a stoneware baking sheet or pizza pan in oven and preheat to 450 degrees. Use convection if you have it. Peel and devein the shrimp. Wrap with a small piece of prosciutto and secure with a toothpick. Spray with olive oil spray and season with pepper. Transfer the shrimp to the hot pan and cook 3-5 minutes. (OK, I didn't time this. It doesn't take long. The shrimp turn white and curl a little bit. People also vary wildly their shrimp temp.) Serve immediately as they will keep on cooking on that hot pan!
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