Sunday, August 22, 2010

Appetizer - Prosciutto-Wrapped Shrimp with Orange Marmalade

Serves 4 as first course

1/4 cup orange marmalade
4 t soy sauce
4 t fresh lemon juice
1 t minced fresh ginger
1 large garlic clove, minced
2 scallions, finely chopped
12 jumbo shrimp, shelled, deveined and butterflied
12 thin slices prosciutto (about 4 oz)
2 T vegetable oil

In a bowl, mix marmalade through scallions. Add shrimp and toss to coat. Lay a slice of prosciutto on a work surface and fold in half lengthwise. Wrap the prosciutto around the middle third of one shrimp. Repeat.
In a large skillet, heat oil until shimmering. Add shrimp, cook over mod heat, turning once or twice, until golden and cooked through, about 8 mins. Transfer to place and serve warm or at room temp. (Can be made ahead and kept at room temp for 2 hours.)


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