Prosciutto Wrapped Clementine Shrimp with White Balsamic Vinaigrette

Posted by Olivia on Wednesday, March 29th, 2017

Looking for an appetizer that will knock the socks off your friends and family? We've got you covered (and the shrimp... in prosciutto that is!). 

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Ingredients

• Prosciutto Wrapped Clementine Shrimp
• 1 lb large shrimp
• 1/4 lb Prosciutto, very thinly sliced
• 1/4 cup The Olive Press Clementine Olive Oil
• Italian Parsley
• White Balsamic Vinaigrette
• 1/2 cup of The Olive Press Sevillano Extra Virgin Olive Oil (substitute for The Olive Press Clementine Olive Oil to bring a little more citrus flavor and sweetness to the dish)
• 1/4 cup of The Olive Press White Balsamic Vinegar
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon fresh cracked black pepper
• 1/8 teaspoon garlic powder

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Directions

Prosciutto Wrapped Clementine Shrimp

1. Pat shrimp dry with paper towels
2. Cut Prosciutto into long thin strips about 1/2 inches wide
3. Wrap Prosciutto around shrimp leaving the tail exposed
4. Pour The Olive Press Clementine Olive Oil into a shallow skillet on stove top, add heat
5. Arrange shrimp on skewers so they are not touching each other
6. Place shrimp skewers in skillet, flipping occasionally and cook for 3-5 minutes or until prosciutto is lightly crisp and shrimp is cooked through
7. Lay parsley on a platter and place the cooked shrimp skewers on top
8. Drizzle lightly with The Olive Press Clementine Olive Oil

White Balsamic Vinaigrette

1. Whisk all ingredients together in bowl until smooth
2. Enjoy!

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