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Eagles Grilled Shrimp Wrapped In Patriots Prosciutto


2 super bowl xxxix appetizers( as prepared by cafe lucci chef augie arifi on abc 7) from cafe lucci :o) i will put in an estimate for the time.

Time: 40 minutes


  • pre-heat grill or stove-top grill pan
  • place all ingredients for dressing in large bowl and whisk to combine
  • reserve small amount in separate bowl as final garnish
  • set both aside
  • lay out prosciutto on work surface and cut each in half crosswise
  • place a shrimp at one end of each slice and wrap with the prosciutto
  • place on grill and cook about 3-4 minutes per side until done
  • toss shrimp in dressing to coat well
  • to serve , arrange the colorful greens in the center of a large platter and surround with the shrimp
  • drizzle the reserved dressing over shrimp and greens

eagles grilled shrimp wrapped in patriots prosciutto image

Number Of Ingredients: 8


  1. shrimp
  2. prosciutto
  3. extra virgin olive oil
  4. garlic
  5. lemon, juice of
  6. parsley
  7. salt and pepper
  8. mesclun


When you want a quick, easy dinner, nothing can beat shrimp to the table! The shrimp marinate in a tasty combination of flavors while the grill is preheating. The other dishes in your dinner need to be ready when the grill is, because the shrimp will only take about 4 minutes. Use this grilled shrimp as a main dish, with a side of yellow rice and a green veggie, or use them in yummy shrimp tacos, inside corn tortillas with your favorite toppings.

Recipe From

Provided by Bibi

Time 25m

Yield 4


  • Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed.
  • Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.

Easy Grilled Shrimp image

Number Of Ingredients: 7


  • 2 tablespoons extra-virgin olive oil
  • ½ lemon, juiced
  • 1 teaspoon seafood seasoning (such as Old Bay®)
  • ¼ teaspoon white sugar
  • ⅛ teaspoon cayenne pepper
  • salt to taste
  • 1 pound shrimp, shelled and deveined


Recipe From

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings


  • Preheat griddle or grill pan over high heat.
  • Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
  • Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.
  • Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

Grilled Shrimp image

Number Of Ingredients: 4


  • 16 jumbo shrimp, deveined in shell, raw
  • Extra-virgin olive oil, about 1/2 cup for brushing
  • Coarse salt and black pepper
  • 2 lemons, halved


Use a foolproof foil packet to cook a trio of simply delicious seafood.

Recipe From

Provided by By Betty Crocker Kitchens

Time 30m

Yield 4


  • Heat gas or charcoal grill. Spray 1 (18x18-inch) sheet of heavy-duty foil with cooking spray.
  • Arrange scallops, fish pieces and shrimp on foil, placing shrimp on top. Sprinkle with marjoram, lemon peel and white pepper. Drizzle with butter and lemon juice. Bring corners of foil up to center and seal loosely.
  • Place packet on grill over medium heat. Cover grill; cook 8 to 10 minutes or until scallops are white and opaque, fish flakes easily with fork and shrimp are pink. Serve seafood mixture over pasta.

Grilled Herbed Seafood Foil Packs image

Number Of Ingredients: 9


  • 1/2 lb bay scallops
  • 1/2 lb orange roughy fillets, cut into 1-inch pieces
  • 1/2 lb uncooked deveined peeled large shrimp, thawed if frozen
  • 2 tablespoons chopped fresh or 2 teaspoons dried marjoram leaves
  • 1/2 teaspoon grated lemon peel
  • 1/8 teaspoon white pepper
  • 3 tablespoons butter or margarine, melted
  • 2 tablespoons lemon juice
  • 4 cups hot cooked pasta or rice

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