Jumbo Shrimp Wrapped with Arugula and Prosciutto (Rachael Ray) |
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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 18 |
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Ingredients:
18 cooked, frozen jumbo shrimp, defrosted |
1 lemon, zested and juiced |
1 clove garlic, finely chopped |
coarse salt and black pepper |
2 tablespoons extra virgin olive oil, eyeball it |
2 cups trimmed arugula leaves |
9 slices imported prosciutto, 1/3 pound |
18 grape tomatoes |
18 party picks, 3 or 4 inches long |
Directions:
1. Place shrimp in shallow dish and add lemon zest and juice, garlic, salt, pepper and extra-virgin olive oil. Toss shrimp to coat evenly with dressing. Arrange the arugula in piles of 2 or 3 leaves, working with 6 piles at a time. Pile up 3 slices of prosciutto and cut in half across.
2. To assemble the shrimp, place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. Assemble 6 pieces at a time, like an assembly line. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick.
3. Arrange the shrimp appetizers on a platter and don't forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks, once guests finish the appetizers.
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