Prosciutto Shrimp
To make this simple recipe even faster, buy peeled and deveined shrimp.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 17 |
| pro | 2 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 15 mg |
| sodium | 43 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 2% |
-
1 lemon
1 tbsp (15 mL) liquid honey
1 large clove garlic, minced
24 jumbo shrimp, peeled and deveined (10 oz/300 g)
6 large thin slices prosciutto
Preparation:
Grate 1 tsp (5 mL) of the rind from lemon. Cut lemon in half and squeeze 3 tbsp (50 mL) juice into large bowl. Mix in lemon rind, honey and garlic. Add shrimp and toss to coat.
Cut prosciutto in half crosswise then lengthwise. Wrap each piece around shrimp; secure with toothpick. (Make-ahead: Cover and refrigerate for up to 6 hours.) Arrange on large rimmed baking sheet. Broil, turning once, until shrimp is pink and prosciutto is browned and crisped, 3 to 4 minutes.
Additional Information
Source
Canadian Living Magazine: November 2003
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