A delicious pairing of sweet orange and salty prosciutto.
PROSCIUTTO-WRAPPED SHRIMP WITH ORANGE SALAD
SERVING SIZE: 4
16 large shrimp (tail on, peeled, and deveined
8 slices of prosciutto
1/4 cup of olive oil
4 navel oranges (peeled and sliced crosswise)
1 fennel bulb (halved and thinly-sliced crosswise)
Fennel fronds for garnish
1/3 cup of red wine vinegar
1 cup of extra virgin olive oil
1 crushed garlic clove
Sea salt and fresh black pepper to taste
INSTRUCTIONS
Mix the vinegar, olive oil, and garlic clove. Reserve.
Cut the prosciutto slices in half, lengthwise.
Wrap each shrimp with 1/2 slice of prosciutto, starting at the tail working your way up.
Brush the shrimp with oil and grill them over a medium fire until done.
Arrange the orange slices on the plates.
Top with the fennel.
Place the shrimp on the same plate.
Discard the garlic clove and spoon the dressing over the shrimp and oranges.
Season with salt and pepper and garnish with fennel fronds.
