Prosciutto Wrapped Shrimp with Clementine Oil

Prosciutto Wrapped Shrimp with Clementine Oil

Prosciutto Wrapped Shrimp with Clementine Oil

Yield: Serves 6-8


Ingredients

1 lb. large shrimp (21-25 per lb.)
1⁄4 lb. Prosciutto di Parma, very thinly sliced
1 Tbsp. olive oil
Clementine oil
Italian parsley, chopped


Preparation

Oven Temperature: 525-600 degrees

  1. Pat shrimp dry with paper towels.
  2. Cut prosciutto into long, thin strips, about 1/2- in. wide.
  3. Wrap the prosciutto around the shrimp several times, covering most of the meat but leaving the tail exposed.
  4. Flame Height: 4-5
  5. Heat the oil in a wide and shallow skillet placed in the center of the oven for 5 minutes (a cast iron griddle with handle works great for this).
  6. Remove pan and arrange shrimp so they aren’t touching each other.
  7. Place pan in front of flame for 1-3 minutes, or until prosciutto is lightly crisped and shrimp are cooked through.
  8. Transfer to a serving platter, drizzle with Clementine oil and sprinkle with parsley.

Clementine oil is available at The Spanish Table. Another citrus oil, such as Meyer lemon would be lovely as well.



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