My friend Phil once said that the world’s perfect food would somehow combine shrimp, pizza and ice cream. I’ve had shrimp pizza, but never pizza ice cream or shrimp ice cream. I’m not sure the three would combine well, but I think that the someone will eventually figure it out.
That said, shrimp does go with just about everything. Salty, sweet, sour, bitter, savory, creamy…with the exception of ice cream, I’m not sure there is a bad application for these little buggers. Shrimp is a lot like mozzarella in that regard. It complements in both texture and flavor. They are not a natural pairing, but add in prosciutto for a salty, meaty touch and you get a winner.
There are a lot of flavors going on here, but they complement one another. Salty, bitter, savory, and creamy unite here. And, it’s a pretty cool thing.
WHAT WORKED: The prosciutto really unites everything here.
WHAT DIDN’T: I ran out of prosciutto.
EASE OF PREPARATION: Medium. It takes a little bit of work to roll everything the right way.
BEST FOR: Summertime and a change to how you treat shrimp.
SERVE WITH: Rice or some summer grilled vegetables.
Prosciutto Wrapped Shrimp
- Juice of 4 fresh lemons
- Zest from one fresh lemon
- 2 tbsp. olive oil
- 3 garlic cloves, minced
- 20 medium (21-25 ct.) shrimp, cleaned, peeled and deveined
- 20 slices of prosciutto, sliced razor thin
- 4 oz. fresh mozzarella, sliced into thin rounds then cut in half
Combine the first four ingredients in a medium-sized mixing bowl. Whisk together to thoroughly blend.
Place the shrimp in a large bowl and pour the lemon and oil over the top. Toss with a large spoon to coat and let marinate 15 minutes.
Preheat your grill or broiler to their highest setting.
Lay a piece of prosciutto on a large, clean work surface and slice in half longways with a sharp knife. Place a shrimp at the end of one piece of prosciutto and top with a mozzarella half-moon. Roll the shrimp and cheese up in the ham to create a bundle. Repeat until you have exhausted your ingredients.
Grill over medium heat for 6 to 7 minutes, turning once, until the ham is crisp, cheese is melted, and the shrimp is opaque and pink/orange. Serve immediately.
By Jared Paventi
© 2015 Jared Paventi. All Rights Reserved.