Jumbo Shrimp Wrapped with Arugula and Prosciutto

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I have made this recipe at least 4 times and will do so again and again as it is one of my favourites and always gets huge compliments from those I share it with.
The key is to have super fresh ingredients....there's no substituting any part or submitting to substandard produce in order to get the best out of this recipe.
I love the fresh, natural flavours that pair well with champagne or any great dry white wine.

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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

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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.

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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.

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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.

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Decided to try somehing new for our potluck gatherings, my friends love this recipe they always
ask me for it now. It is truly a meal in itself, the prosciutto and arugula combination is excellent and filling sometimes when i don't feel like having a meal I make it for myself. Thanks

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Quick, easy, impressive & economical (important for big parties!. Delicious mix, spicy arugula, salty prosciutto, and plump shrimp (most stores will have variety of frozen shrimp size, I did "large" shrimp to feed more, still nice big bite size. Excellent with dry wines.

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i used lower quality proscuitto and it wasn't salty enough in my opinion. Overall, very easy and tasty recipe.

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This is easy to make and I have made it for loves it!

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This is a great recipe. My husband loved this. My son who usually likes simple food loved this too! I will definitely make this again. Very easy to make.