PHYLLO & PROSCIUTTO WRAPPED SHRIMP WITH PAPAYA-TOMATO RELISH

Phyllo & Prosciutto Wrapped Shrimp with Papaya-Tomato Relish image

Provided by S I

Time 10m

Number Of Ingredients 23

Previous Next

5 Tbsp olive oil
2 Tbsp fresh ginger, minced
2 clove garlic, minced
2 tsp fresh rosemary, minced
2 tsp fresh lemon thyme, minced
5 Tbsp vodka
1/2 tsp ground black pepper
24 medium shrimp, peeled and deveined
12 slice (thin) prosciutto ham, cut in half lengthwise
12 sheets phyllo dough (9
1/4 c butter, melted
PAPAYA-TOMATO RELISH
1 medium papaya, cleaned and diced
1/3 c (1 medium) ripe red tomato, cleaned and diced
1/4 c chopped parsley
1/4 c chopped chives
1/4 c chopped sweet gherkins
1/4 c diced red bell peppers
3 Tbsp small capers
1/4 c rice wine vinegar
1 large garlic clove, minced
1/3 c extra virgin olive oil
salt & pepper to taste

Steps:

1. In large mixing bowl, combine the oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add the shrimp, toss to coat with marinade. Cover and refrigerate for 3 hours.
2. Preheat the oven to 350ºF. Remove shrimp from marinade and wrap each in prosciutto. Butter and layer 3 sheets of phyllo per shrimp. Cut widthwise into 1-inch wide strips. Wrap phyllo around the shrimp to form the natural shape of the shrimp. Brush the outside with butter and refrigerate for 1 hour. Place the phyllo-wrapped shrimp on an ungreased cookie sheet and bake for 8 to 10 minutes or until golden brown.
3. Serve hot with Papaya-Tomato Relish or your favorite Southwestern style relish.
4. PAPAYA-TOMATO RELISH: In a medium bowl, combine the papaya, tomato, parsley, chives, gherkins, red peppers and capers. In a small bowl, combine the vinegar and garlic. Whisk in the olive oil and blend well. Pour over papaya mixture, toss and add salt and pepper to taste.