Name: Jumbo Shrimp Wrapped with Arugula and Prosciutto
Prep time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H12M0.000S
Yield: 18 jumbo shrimp, feeding 6 to 8 guests
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

Watch how to make this recipe.

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.
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.
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.

Jumbo Shrimp Wrapped with Arugula and Prosciutto

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