Shrimp and Prosciutto in Phyllo |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 24 |
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Here's a great appetizer! Succulent shrimp paired with prosciutto (Italian ham). You can't lose! Wonderful spices and fresh herbs, make for a winner in my book. Times do not include time in refrigerator. Ingredients:
5 tablespoons olive oil |
2 tablespoons fresh ginger, minced |
2 garlic cloves, minced |
2 teaspoons fresh rosemary, minced |
2 teaspoons fresh lemon thyme, minced |
5 tablespoons vodka |
1/2 teaspoon fresh ground black pepper |
24 medium shrimp, peeled and deveined |
12 slices prosciutto ham, thin slices, cut in half lengthwise |
12 sheets phyllo dough, thawed |
1/4 cup butter, melted |
Directions:
1. In a large mixing bowl, combine oil, ginger, garlic, rosemary, thyme,vodka and pepper.
2. Add shrimp, toss to coat with marinade.
3. Cover and refrigerate for 3 hours.
4. Remove shrimp from marinade and wrap each in Prosciutto. Butter and layer 3 sheets phyllo per shrimp. Cut width-wise into 1-inch-wide strips.
5. Wrap phyllo around shrimp to form natural shape of shrimp.
6. Brush outside with butter and refrigerate for 1 hour.
7. Place phyllo-wrapped shrimp on ungreased cookie sheet and bake in preheated 350°F oven for 8 to 10 minutes, or golden brown.
8. Serve hot with your favorite sauce, if desired.
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