Skewered Shrimp and Prosciutto

Name: Skewered Shrimp and Prosciutto
Yield: 6 portions
Ingredients: ½ cup finely chopped fresh Italian (flat-leaf) parsley; 6 tablespoons best-quality olive oil, or more; 2 or 3 garlic cloves, peeled and finely chopped; Crushed red pepper flakes, to taste; 18 thin lemon slices (2 or 3 lemons); 18 thin lemon slices (2 or 3 lemons); 9 thin slices of prosciutto; 2 dozen pitted California black olives; 3 dozen medium-size raw shrimp, shelled and deveined

Preparation info

6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Wrapping prosciutto around the shrimp gives the shellfish a savory, meaty flavor. Prosciutto is cured with salt, and the black olives contribute a burst of flavor, so no additional seasoning is needed.

Ingredients

9 thin slices of prosciutto
3 dozen medium-size raw shrimp, shelled and deveined
2 dozen pitted California black ol

Main course
Spicy
Gluten-free

Method

Preheat the oven to 350°F.
Cut each slice of prosciutto in half lengthwise and wrap 1 piece of prosciutto around each of the 18 shrimp.
Slide 2 olives onto one of 6 skewers. Slide a wrapped shrimp onto the skewer. Wrap a lemon slice around a