Prosciutto-Wrapped Shrimp

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You can do this with shrimp, asparagus, melon... The key to serving good food is to start with fresh ingredients. I have had mixed results with those flash frozen shrimp. I actually goto the trouble of buying raw shrimp in the shell. I shell and devein the shrimp and then boil them just long enough so they are tender and crispy.

Ingredients

36 medium shrimp, raw and in shell (heads removed, unless you want to do it yourself)
6 oz thinly sliced prosciutto
toothpics

Instructions

Don't pick up just any prosciutto, be sure to get one that you've tasted and like. Parma is probably one of my favorites (from the region in Italy where Jeremy's advisor, Riccardo, is from). When I can't get Parma, I settle for the brand pictured here (I get it at Trader Joes, but they don't always stock it).

Slice the prosciutto into strips about 1/2 inch wide. They may come apart, that's alright if the pieces are sliced thin enough that they will stick together.

After the shrimp have been shelled and deveined, boil 3 cups of water in a saucepan. Pour the raw shrimp into the pot when the water is boiling. Leave in for about a minute or so and then drain and rinse in cold water. Shrimp cooks very quickly, and overcooking shrimp is blasphemy.

When the shrimp are cool, pat them dry and wrap each one with a strip of prosciutto.

Secure the prosciutto in place with a toothpick. Cover with plastic and refrigerate until 30 minutes before guests arrive. Makes 36.

	Don't pick up just any prosciutto, be sure to get one that you've tasted and like. Parma is probably one of my favorites (from the region in Italy where Jeremy's advisor, Riccardo, is from). When I can't get Parma, I settle for the brand pictured here (I get it at Trader Joes, but they don't always stock it).
	Slice the prosciutto into strips about 1/2 inch wide. They may come apart, that's alright if the pieces are sliced thin enough that they will stick together.
	After the shrimp have been shelled and deveined, boil 3 cups of water in a saucepan. Pour the raw shrimp into the pot when the water is boiling. Leave in for about a minute or so and then drain and rinse in cold water. Shrimp cooks very quickly, and overcooking shrimp is blasphemy.
	When the shrimp are cool, pat them dry and wrap each one with a strip of prosciutto.
	Secure the prosciutto in place with a toothpick. Cover with plastic and refrigerate until 30 minutes before guests arrive. Makes 36.