[an error occurred while processing this directive] Shrimp with Prosciutto Lemon and Chili - Steven and Chris
Shrimp with Prosciutto Lemon and Chili

Shrimp with Prosciutto Lemon and Chili


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.


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


  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


Also on CBC