Shrimp with Prosciutto Ham Recipe
1 1/4 C. balsamic vinegar
1/2 C. sugar
25 large peeled and deveined shrimp with tails on
4 oz. prosciutto ham
1 C. plus 2 T. olive oil (divided)
4 large garlic cloves, peeled
1 loaf French bread
3 T. pesto
Make balsamic sauce and garlic oil first.
For balsamic sauce, place vinegar in saucepan and bring to boil over medium heat. Add sugar and return to a hard simmer for 4 to 5 minutes, until mixture coats spoon. Let cool slightly.
To make garlic oil: In large saute pan, heat 1 cup olive oil with garlic over very low heat, 20 to 25 minutes, until garlic begins to soften and turn slightly brown.
For shrimp: Wrap each shrimp in strip of prosciutto. Cut ham into strips long enough to wrap around the shrimp twice. Do not wrap more than twice.
In large saute pan, sear shrimp in the 2 tablespoons oil on one side for 1 1/2 minutes. Turn shrimp over and place on cookie sheet with sides. Preheat oven to 400°F. Bake for 3 minutes or until shrimp are cooked through. While shrimp is in the oven, put French bread in oven to heat.
To serve, slice bread into pieces on an angle. Place shrimp over bread slices, then top with pesto, then drizzle with balsamic sauce and garlic oil.
Makes 10 to 12 appetizer servings.