| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
Post3 |
4 |
servings |
INGREDIENTS
| 48 |
md |
Uncooked shrimp – (1 1/2 lbs); in their shells |
| 3/4 |
lb |
Thinly sliced prosciutto |
| 3 |
tb |
Olive oil |
|
|
Black pepper |
INSTRUCTIONS
You will need 8 (6-inch) bamboo skewers.
Preheat broiler. Peel shrimp, removing tails. Uncurl shrimp and wrap a
small slice of prosciutto snugly around each to cover completely. If
prosciutto slice is too long, cut in half before wrapping. Skewer 6 shrimp
so that they are parallel to one another and closely packed. Fill 8
skewers. Place skewers on shallow baking sheet. Using pastry brush, brush
oil on each side to coat prosciutto. Place under broiler and broil 20
seconds. Turn shrimp over and broil 20 to 30 seconds. Do not overcook.
Serve immediately, 2 skewers per person. Drizzle with extra olive oil, if
desired. Pass the pepper mill. Yield: 4 servings.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 From Rozanne Gold's
latest book, "Recipes 1-2-3 Menu Cookbook" (Little, Brown, $25)
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