Scampi Con Prosciutto
- Ready In:
- 1hr 6mins
- Combine shrimp, wine, olive oil, garlic and crushed pepper in bowl; toss to coat. Let stand at room temperature 1 hour.
- Preheat broiler. Drain shrimp, reserving marinade.
- Wrap 1 prosciutto strip around each shrimp. Arrange 3 shrimp in each of 4 shallow broilerproof dishes, tucking ends of prosciutto strips under shrimp. Drizzle 1 tablespoon marinade over shrimp in each dish.
- Broil shrimp about 6 inches from heat source until prosciutto begins to crisp and shrimp are cooked through; watch closely to avoid burning, about 6 minutes.
- Sprinkle with parsley. Serve with lemon wedges.
Questions & Replies
Got a question? Share it with the community!
Very nice flavors. Prepared as written with the following exceptions. For the wine I used a white bordeaux. Since all I had was large shrimp, (16-20 ct) ,that was what I used. I also used toothpicks to hold the prosciutto onto the shrimp, a very nice flavor change from using bacon. I placed all of the shrimp in a baking dish and placed the reserved marinade around the shrimp, cooked as directed. The shrimp cooked up perfectly. Thanks for sharing the recipe.
RECIPE SUBMITTED BY
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com