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