Best Jumbo Shrimp Wrapped With Arugula And Prosciutto Recipes

Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions, and Balsamic Reduction image

Provided by Guy Fieri

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

3/4 cup dry white wine
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
Salt
1/2 lemon, juiced
1/2 cup olive oil
1 pound (U-15) jumbo shrimp, peeled and deveined
1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips (depending on the size of the shrimp)
10 (8-inch) skewers, soaked in warm water
1/2 cup red wine vinegar
2 tablespoons sugar
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
1 medium red onion, thinly sliced
1 cup balsamic vinegar, plus 2 tablespoons
1/4 cup olive oil
1 pound baby arugula

Steps:

To prep the shrimp: Whisk together the wine, garlic, red pepper, salt and lemon juice. Slowly pour in the olive oil. Add the shrimp and toss to coat. Let stand at room temperature for about 20 minutes.
Meanwhile, pickle the onions. Combine in a medium sauce pot, red wine vinegar, sugar, red pepper flakes, salt, black pepper and water. Bring to a boil and pour over the onions. Let cool and then refrigerate.
In another small saucepan, place the 1 cup of balsamic over medium heat and reduce until the vinegar becomes syrupy, about 10 minutes. Remove from the heat and let sit at room temperature until ready to use. May need to reheat for use.
Have the grill preheated to medium-high.
Drain shrimp and reserve the marinade. Wrap 1 prosciutto strip around each shrimp and place 2 shrimp on each skewer, leaving a little room between each shrimp. Brush each of the skewers with some of the reserved marinade and place on the grill. Grill the shrimp until the prosciutto is crispy and the shrimp turn opaque and are cooked through, about 3 minutes per side.
In a large bowl, dress the arugula and the pickled onions with remaining balsamic, a splash of olive oil, salt and pepper. Transfer to a serving dish and top with the shrimp skewers. Drizzle the balsamic reduction over the top.

Jumbo Shrimp Wrapped in Prosciutto di Parma image

Provided by Food Network

Categories main-dish

Time 8h25m

Yield 4 to 5 servings

Number Of Ingredients 5

1/2 cup olive oil
2 tablespoons dry white wine vinegar
3 tablespoons chopped fresh basil
1 pound large shrimp (13 to 15 per pound), peeled and deveined, with tails intact
8 to 10 pieces prosciutto di Parma, sliced very thin

Steps:

Combine oil, vinegar, basil and garlic in a bowl. Add the shrimp and marinate overnight in the refrigerator. Preheat broiler.
Drain shrimp. Cut each piece of prosciutto in half, lengthwise and wrap around each shrimp, securing well with a toothpick.
Saute the shrimp in a non-stick pan, that has been heated and lightly brushed with olive oil. Cook only to seal the prosciutto to shrimp. Place each piece on broiler pan and grill under broiler for 2 minutes on each side. Careful not to burn the prosciutto or overcook the shrimp.