Ingredients
- 2 to 2 1/2 pounds shrimp ( very large shrimp, 6 to 8 count or 8 to 10 count, 20 shrimp)
- 1 lemon, zest and juiced
- Salt and pepper, to taste
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 20 large sage leaves
- 8 ounces prosciutto ham (20 slices)
- 1/2 cup white wine (or dry vermouth)
- 2 tablespoons butter
How to Make
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Step 1: Peel and devein shrimp, with tails on. Rinse and pat them dry. Place the shrimp in a dish and dress with the zest of 1 lemon, salt, pepper, garlic, and 3 tablespoons olive oil. Place a sage leaf in the cavity of the back of each shrimp where it has been deveined. Wrap the shrimp with the prosciutto in a tight, slightly overlapping layer covering the shrimp but not the tail.
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Step 2: Heat a large nonstick skillet over medium-high heat, add the remaining tablespoon of olive oil, and arrange the shrimp in the pan, well nested and in a single layer. Cook for about 3 minutes, then turn and cook for about 3 minutes more. The shrimp should be firm and the prosciutto crisp. Remove the shrimp to a platter. Add the wine and lemon juice to the pan,, and swirl in the butter to melt. Spoon the sauce over the shrimp and serve.
We hope you enjoy this recipe!
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