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  Fennel fronds for garnish 8 slices of prosciutto  1/3 cup of red wine vinegar 1/4 cup of olive oil 1 cup of extra virgin olive oil 4 navel oranges (peeled and sliced crosswise) 1 crushed garlic clove 1 fennel bulb (halved and thinly-sliced crosswise) 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.