This recipe for jumbo shrimp wrapped in thin strips of prosciutto and served on a lemony bed of arugula is a practically effortless dish that’s sure to impress your guests. Wrap your shrimp and make the dressing ahead of time, and you’ll have dinner on the table even faster. Serve with toasted whole-wheat baguette sprinkled with Parmesan cheese.Ingredients
Total Time: 30 minutes
2 tablespoons plus 4 teaspoons extra-virgin olive oil, divided
2 tablespoons lemon juice
1 medium clove garlic, minced
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper, divided
8 cups lightly packed baby arugula, (about 5 ounces)
16 raw jumbo shrimp, (13-15 per pound; see Tip)
8 very thin slices prosciutto, (about 2 ounces), cut in half lengthwise to make 16 strips
4 servings, 4 shrimp & 1 1/2 cups salad each
Whisk 2 tablespoons oil, lemon juice, garlic, salt and 1/8 teaspoon pepper in a large bowl. Add arugula and toss to coat.
Peel and devein shrimp, leaving the tails on. Pat dry and sprinkle both sides with the remaining 1/8 teaspoon pepper. Wrap 1 piece of prosciutto around each shrimp.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the shrimp and cook, turning once, until just cooked through, about 4 minutes. Reduce the heat to medium, and repeat with the remaining oil and shrimp, 3 to 4 minutes. Serve the shrimp with the arugula salad.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 3 1/2 lean meat
- 2 fat
- Carbohydrate Servings
- Vitamin A (22% daily value)
- Folate (16% dv)
- Vitamin C (15% dv).