SHRIMP SALTIMBOCCA WITH FENNEL AND ARUGULA SALAD

Shrimp Saltimbocca with Fennel and Arugula Salad image

Provided by Rachael Ray : Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

12 jumbo head-on shrimp or prawns (16-18 count)
2 tablespoons EVOO, plus more for liberal drizzling
1 fresh bay leaf
Chicken stock, to cover
Sea salt and black pepper
Zest and juice of 1 lemon
1 teaspoon chile flakes
2 to 3 cloves garlic, grated or minced
12 large fresh sage leaves
12 slices thinly sliced prosciutto
1/4 cup dry vermouth
2 tablespoons butter
A hunk of crusty bread, for serving
1 bulb fennel, thinly sliced
2 cups arugula
Juice of 1 lemon
Sea salt and black pepper
Olive Oil, to coat
4 ounces Parmesan, shaved

Steps:

For the shrimp: Peel and devein the shrimp, leaving the tails on; reserve the shells. Break off and reserve the heads. Add a drizzle of EVOO to a medium saucepot over medium-high heat. Add the shrimp heads and shells and saute for a few minutes. Add the bay leaf and enough chicken stock to cover; simmer for 15 to 20 minutes to infuse. Strain the shrimp stock and set aside.
Rinse and dry the peeled shrimp and place them in a large mixing bowl. Add some EVOO, salt and pepper, and the lemon zest, chile flakes and garlic; toss to combine. Place a sage leaf down the back of each shrimp, where it has been deveined, and then wrap each shrimp carefully and snugly with a slice of prosciutto.
In a large skillet, heat the EVOO (one turn of the pan) over medium to medium-high heat. Add the wrapped shrimp and cook, turning occasionally, until the prosciutto is crisp and the shrimp are pink and firm, 6 to 8 minutes. Remove to a platter and set aside. Douse the pan with the vermouth and about 1/2 cup shrimp stock, and swirl. Swirl in the butter to make a sauce, then squeeze in the lemon juice. Pour the sauce over the shrimp.
For the salad: Toss the fennel with the arugula. Add the lemon juice and some salt and pepper. Drizzle with olive oil to coat. Toss well. Add the shaved Parm.
Serve the shrimp with some crusty bread and the fennel and arugula salad on the side.