Prosciutto Wrapped Shrimp

Juicy fresh Shrimp in a crispy grilled Prosciutto.

Recipe can be increased proportionately
Although these are baked, they may also be grilled.

• 12 8-inch bamboo skewers, soaked in water for 30 minutes
• 9 slices paper-thin Italian Prosciutto
• 18 large, raw shrimp (10 to 15 count) shelled with tails left on
• 1/2 Cup extra-virgin olive oil
• 1/4 Cup fresh lemon juice
• 3 cloves garlic, peeled and minced
• Crushed red pepper flakes, to taste
• 1/2 cup finely chopped fresh Italian parsley
• Warm French bread, optional

Heat oven to 350º F .
Slice each piece of prosciutto in half lengthwise. Wrap one piece of prosciutto around each shrimp; slide shrimp onto skewers, leaving a bit of space between each one.
Place skewered shrimp on a large piece of crinkled aluminum foil.
Whisk olive oil, lemon juice, and garlic in a small bowl. Drizzle shrimp with olive oil mixture, then sprinkle each skewer with a pinch of red pepper flakes, to taste.
Bake for about 12-15 Mins.  Keep an eye on the color, when they reach the desired color, take them out.  Cooking time really depends on the size of the shrimp.
Shrimp can be removed from skewers for presentation if desired.


Source:

http://www.cookingwithnonna.com/italian-cuisine/prosciutto-wrapped-shrimp.html