1/2 pound Italian style prosciutto, sliced paper thin
20 shrimp, 16-20 count, shelled and deveined with tail left on
2 tablespoons olive oil
1 recipe Lentils with Tomatoes and Onions
Lentils with Tomatoes and Onions
Shrimp Wrapped in Proscuitto
Gamberi Avvolti Con Prosciutto
Wrap one slice of prosciutto around each shrimp, making sure the body is completely covered, while leaving the tail and the last piece of shell exposed. Squeeze it tighlty in your palm to make sure the prosciutto clings to the shrimp.
Coat a large nonstick saute pan with the olive oil and heat on high heat for 2 minutes. Add the shrimp and cook 2 minutes on each side. The shrimp are cooked when the prosciutto is well browned and like a second skin and the tail and the shell have turned pink.
To serve, cover the bottom of each plate with a layer of warm lentils and top with five cooked shrimp.