Shrimp with Prosciutto Lemon and Chili

Shrimp with Prosciutto Lemon and Chili

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Not your average shrimp ring! Chef Lynn Crawford's recipe for jumbo butter herbed shrimp takes minutes to make and will be gone just as fast.

Ingredients

1/4 cup unsalted butter, softened
2 cloves garlic, minced
2 green onions, chopped
1/2 lemon, juiced
2 tablespoons parsley, chopped
1/2 teaspoons red pepper flakes
2 tablespoons olive oil
4 slices prosciutto
1 pound raw jumbo shrimp, tails on, skin off
to taste: salt and pepper
garnish lemon wedges

Preparation

  1. In a food processor, combine butter, garlic, green onions, lemon juice, parsley and red pepper flakes.
  2. Pulse to combine. Set aside.  
  3. In a large skillet over medium-high heat, add oil and prosciutto.  
  4. Fry prosciutto until crispy, about 2 minutes per side, then transfer to paper towels to drain.  
  5. Add shrimp to oil in skillet and sauté, turning once, until pink and firm, about 2 minutes per side. 
  6. Add reserved butter mixture, toss to coat, and season to taste with salt and pepper.  
  7. Transfer shrimp to a platter and garnish with prosciutto and lemon wedges.

More Great Appetizer Recipes:
Shrimp Cocktail Canapes
Toasted Tootsies in Blankets
Green Goddess Devilled Eggs

 

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