| Cuisine: Italian | Type: Appetizer | Serves: 6 |
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Source:
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Best of Company at 8; also Berardi's Restaurant |
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Attributes:
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Comments:
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Good served over angel hair pasta. Stir some of the butter mix into pasta, top with shrimp, then pour the rest of the sauce on top. |
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Serving Suggestions:
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Serve 2 or 3 as an appetizer or 4 to 5 as a meal. |
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Ingredients:
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2 pounds jumbo shrimp (20 to 25) 1/4 pound prosciutto (thinly sliced) 1/4 pound provolone (thinly sliced) (I use sharp) 1 oz. grated Romano cheese 1/2 cup butter 4 large garlic cloves (pressed), or less to taste 1/2 tsp. oregano 1/4 tsp. seasoned pepper 1/4 cup finely chopped parsley 1 tbs. lemon juice Fresh parsley and lemon wedges as garnish |
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Instructions:
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1. Clean and peel shrimp. Sprinkle 1/4 tsp. of Romano cheese over each shrimp. Wrap shrimp in a slice of provolone and then prosciutto. Place in a broiling pan or individual ramekin, sprinkle with remaining Romano. Melt butter. Add garlic, oregano, pepper, chopped parsley and lemon juice. Pour over shrimp. Broil 7 or 8 inches from the heat for 8 to 10 minutes, or until pink and starting to smoke. Garnish with fresh parsley and lemon wedges. |
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Related recipes:
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None |
2001-03-10