Name: Sweetwater Prawns with Prosciutto in Fillo
Ingredients: 5 tb Olive oil; 2 tb Minced fresh ginger; 2 Cloves garlic; minced; 2 ts Minced fresh rosemary; 12 Thin slices Prosciutto hanm; cut in half lengthwise; 2 ts Minced lemon thyme; 72 Sheets Athens or Apollo fillo dough; 5 tb Vodka; 2 1/4 c Butter; softened; 1/2 ts Ground black pepper; 24 Jumbo sweetwater prawns; peeled and deveined jumbo shrimp may be substituted

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	6	Servings

INGREDIENTS

5	tb	Olive oil
2	tb	Minced fresh ginger
2		Cloves garlic; minced
2	ts	Minced fresh rosemary
12		Thin slices Prosciutto hanm; cut in half lengthwise
2	ts	Minced lemon thyme
72		Sheets Athens or Apollo fillo dough
5	tb	Vodka
2 1/4	c	Butter; softened
1/2	ts	Ground black pepper
24		Jumbo sweetwater prawns; peeled and deveined jumbo shrimp may be substituted

INSTRUCTIONS

INGREDIENTS
In large mixing bowl, combine oil, ginger, garlic, rosemary, thyme, vodka
and pepper. Add prawns, toss to coat with marinade. Cover and refrigerate
for 3 hours. Remove prawns from marinade and wrap each in Prosciutto.
Butter and layer 3 sheets of fillo per prawn. Cut widthwise into I " wide
strips. Wrap fillo around prawns to form natural shape of prawn. Brush
outside with butter and refrigerate for one hour. Place fillo-wrapped
prawns on cookie sheet and bake in preheated 400"F oven for 8 to 12 minutes
or until golden brown. Serves 6
Recipe by: Lisa
Posted to MC-Recipe Digest by MeLizaJane <MeLizaJane@aol.com> on Apr 28,
1998

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