Jumbo Shrimp Wrapped with Arugula and Prosciutto

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Entertaining Maximizers

Rated: 4 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Prep Time:
12 min
Level:
Easy
Yield:
18 jumbo shrimp, feeding 6 to 8 guests

Times:

Prep: 12 min
Inactive Prep: --
Cook: --
Total:: 12 min

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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

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.

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Comments & Reviews

recipe Jumbo Shrimp Wrapped with Arugula and Prosciutto
Pennie Stafford, VA 11-22-2009
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VERY TIME CONSUMING--Not that tasty
Rated: 1 stars out of 5

I have now made this recipe 3 times in about a year. Each time, enough time passes that I forget why I swear I'll never fix... it again and each time I go back to this recipe based on the deceptively straight forward ingredient list. Here's what you really need to know before you do this: 1.) Allow 3 hours--zesting a lemon and doing this "assembly line" production appetizer is neither quick nor easy. A good zesting tool helps, but only so much. 2.) Arugula lettuce is NOT a standard stock item at many grocery stores in smaller towns. 3.) Substituting another type of green leaf lettuce for the arugula will greatly change the flavor and outcome of this recipe--making it even MORE BLAND. Arugula has a VERY distinctive flavor, without being bitter. Most others ARE BITTER, and not appropriate to this recipe. 4.) Prosciutto is VERY expensive--like $17.00/lb and when cut thin enough and narrow enough to wrap around the shrimp as Rachael suggests, it falls apart and is VERY difficult to keep around the shrimp, resulting in a VERY messy looking finished product once you've wrestled the arugula and tearing prosciutto around the shrimp and forced it to say with a cocktail pick. 5.) Prosciutto varies greatlly in flavor. If the one you buy isn't extremely pungent and flavorful, this recipe goes out the window. I will say honestly, after making this dish for the 3rd time, that it is my last. It never comes out well and it ALWAYS looks like a 3 yr. old made it. And worse yet, the flavor is bland and boring even with a hardy amount of lemon zest, salt, pepper, and twice the amount of garlic Rachael recommends. I have been cooking for over 20 yrs and my vehicle license plate reads "Martha, Jr." for a reason----I would toss this one out the window and move on if I were someone looking for a simple, easily accessible ingredient, quick, and easy recipe!!!!!!!!!!!!! Sorry, Rach...this one just doesnt cut the mustard!! Pennie Rhodes Read more
recipe Jumbo Shrimp Wrapped with Arugula and Prosciutto
dorothy pgh, PA 03-23-2009
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delicious
Rated: 5 stars out of 5

I made these for my family before making them for a brunch. They were delicious. Easy to make but did take me longer to... assemble then what it takes Rachael. DME Pgh.Read more
recipe Jumbo Shrimp Wrapped with Arugula and Prosciutto
Celine Kew Gardens, NY 12-28-2007
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Mediocre
Rated: 3 stars out of 5

Made these for Christmas and they were just OK. They weren't a hit. Its missing a dip or something. I had alot left over and... had to toss them. Definitely not 5 stars. They are very easy to make so I dont see how I could have went wrong on preparing it. I wouldn't go with these if you are hosting a party.Read more
recipe Jumbo Shrimp Wrapped with Arugula and Prosciutto
Anonymous 12-23-2007
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Good
Rated: 4 stars out of 5

I made this for some army buddies and they liked it. I also used mint leaves and it added a nice flavor with the lemon.
recipe Jumbo Shrimp Wrapped with Arugula and Prosciutto
Anonymous 07-15-2007
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Not my fav
Rated: 2 stars out of 5

I don't know what I missed but this was difficult and time consuming. The prosciutto kept falling apart and the taste was... bland and a little greasy. They did look really classy on the tray, but I won't make these again!Read more
recipe Jumbo Shrimp Wrapped with Arugula and Prosciutto
Monica Spencerport, NY 06-14-2007
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HUGE crowd pleaser
Rated: 5 stars out of 5

I served this for my birthday party a few years back. My husband has decided that this is the ONLY warm shrimp he will eat. ... I think that's pretty high praise. Since my birthday I've served it several other times always to raves. It has great flavor, easy to put together, it's a winner all the way around. The nice thing is that it looks fancy, but is so easy.Read more