Saturday, February 7, 2009

Sambuca Shrimp Wrapped in Prosciutto

Here's an incredible appetizer suggested by my friend and co-worker, Rachel. It's a top-shelf dish that's sure to impress your guests — in name, taste and presentation. Plus, anything wrapped in prosciutto has me listening!

I had given this recipe to my friend, Kerry Jo, as a suggestion for a New Year's Eve party. It went over so well, she immediately decided to make it again for another party. Less preparation time was left for round two, so instead of wrapping the shrimp in prosciutto, she decided to go rustic-style by chopping all of the ingredients and serving it with crackers. Whichever method you decide on, I'm sure it will go over extremely well.

Submitted by Rachel Renshaw

1 pound large or jumbo shrimp
8 slices of prosciutto (or more, depending on how wrapped you want your shrimp)
1 tsp Salt
1/4 tsp Pepper
1 TBSP Fresh rosemary, finely chopped

Devein shrimp; peel, leaving tails on. In a shallow baking dish, arrange shrimp in one layer and pour in enough Sambuca to cover shrimp. Marinate for at least 4 hours. Drain shrimp. Combine finely chopped rosemary, 1 tsp. salt and 1/4 tsp pepper in bowl. Rub on shrimp. Use prosciutto in strips, tearing these with your hands, wrap and secure with a toothpick.

In a TBSP of olive oil, saute shrimp over medium-high heat until pink through and the prosciutto is crisp.

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