Grilled Prosciutto Wrapped Shrimp And Arugula Salad With Pickled Onions And Balsamic Reduction Recipes

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GRILLED PROSCIUTTO WRAPPED ASPARAGUS



Grilled Prosciutto Wrapped Asparagus image

Provided by Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 8

24 spears fresh asparagus about 1½ lbs. (*See Cook's Note)
Drizzle olive oil
Drizzle balsamic vinegar
2 cloves garlic, minced
Freshly ground black pepper to taste
24 slices prosciutto
12 - 6 inch bamboo skewers soaked in cold water for 1 hour
Tony Roma's BBQ Baby Back Ribs

Steps:

  • Trim the ends off of the asparagus spears and place in a large bowl or pan and cover with cold water and let stand for 1 hour. This will allow the asparagus to absorb a little moisture and stay crisp & moist when grilling. Drain asparagus. Drizzle asparagus with a little olive oil and balsamic vinegar. Not too much just a little, add minced garlic and season to taste with freshly ground black pepper. Gently mix to evenly coat the asparagus. Lay a slice of prosciutto vertically (short end at the bottom) on a flat work surface. Place one seasoned asparagus spear across the middle of the prosciutto at the bottom end and roll up the asparagus tightly in the prosciutto. Repeat with remaining asparagus. Line up 4 prosciutto wrapped asparagus spears.
  • Skewer the 4 spears together, 2 skewers per group of 4 wrapped asparagus.
  • This will make it easier to grill the asparagus. Repeat until you have 6 skewers of 4. They end up looking like little rafts of prosciutto wrapped asparagus.
  • Preheat grill to medium high 450-550° F. Cook asparagus until tender and prosciutto crisps, about 3-4 minutes per side.
  • Remove from grill, drizzle with a little extra olive oil and balsamic vinegar and serve immediately with grilled Tony Roma's BBQ Baby Back Ribs.

PROSCIUTTO WRAPPED SHRIMP



Prosciutto Wrapped Shrimp image

Make and share this Prosciutto Wrapped Shrimp recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 21m

Yield 8 serving(s)

Number Of Ingredients 5

16 large shrimp
8 slices prosciutto (bacon works well too)
3 tablespoons canola oil
2 garlic cloves, smashed
hot pepper sauce, to taste (Tabasco)

Steps:

  • Peel shrimp, without removing tail, devein if necessary.
  • Tear each slice of prosciutto lengthwise into 2 long pieces; wrap 1 strip around centre of each shrimp In a shallow bowl, stir together oil, garlic and hot pepper sauce.
  • Add shrimp, turning to coat evenly.
  • Cover and marinate in refrigerator for at least 1 hour or for up to 4 hours.
  • On greased grill over medium heat or under broiler, cook shrimp for about 3 minutes per side or until pink and firm.

Nutrition Facts : Calories 62.4, Fat 5.5, SaturatedFat 0.4, Cholesterol 21.3, Sodium 20.9, Carbohydrate 0.4, Protein 2.9

SHRIMP AND PROSCIUTTO WITH BALSAMIC DRESSING



Shrimp and Prosciutto with Balsamic Dressing image

Categories     Salad     Pork     Appetizer     Roast     Shrimp     Chickpea     Bell Pepper     Summer     Prosciutto     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 10 as a first-course

Number Of Ingredients 9

2 small red bell peppers
3 15-ounce cans garbanzo beans (chickpeas), drained, rinsed
10 canned artichoke hearts, drained, patted dry, quartered
20 large uncooked shrimp, peeled, deveined, tails left intact
5 paper-thin slices prosciutto, each slice cut lengthwise into 4 strips
10 radicchio leaves
Balsamic Dressing
Pickled hot or sweet cherry peppers, drained
Kalamata olives or other brine-cured black olives

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers, then cut into matchstick-size strips. Transfer to large bowl. Add garbanzo beans and quartered artichoke hearts.
  • Bring large saucepan of salted water to boil. Remove from heat. Add shrimp. Let stand until just cooked through, stirring occasionally, about 5 minutes. Drain. Pat dry with paper towels. Transfer shrimp to small bowl. Chill until cold. Wrap each shrimp with 1 prosciutto strip. (Can be made 8 hours ahead. Cover garbanzo bean mixture and prosciutto-wrapped shrimp separately and refrigerate.)
  • Place radicchio leaves on plates. Toss garbanzo bean mixture with enough Balsamic Dressing to coat. Season to taste with salt and pepper. Spoon garbanzo bean mixture into radicchio leaves, dividing equally. Top with prosciutto-wrapped shrimp. Drizzle some dressing over shrimp. Garnish plates with pickled peppers and olives and serve.

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