Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 6 jumbo shrimp, peeled, de-veined and partially butterflied
• Salt and freshly ground black pepper
• 12 sage leaves
• 6 slices prosciutto, unraveled
• 1/2 pint cherry tomatoes, halved
• 1 shallot, minced
• 1 red pepper, chopped
• 1/2 cup basil, chopped
• 2 tablespoons red wine vinegar
• 1 cup spinach leaves

Directions:

Preheat broiler and adjust oven rack 4 to 6 inches from broiler.

Open up the butterflied shrimp and season them with salt and freshly ground black pepper. Place two sage leaves into the slice along the back where the shrimp has been de-veined and butterflied, then wrap each shrimp from head to tail with a slice of prosciutto.

Transfer the wrapped shrimp to a foil lined baking sheet. Add the tomatoes, shallots, and red pepper. Broil for 3 to 4 minutes, flip the shrimp, and broil another 3 to 4 minutes, until the prosciutto is crisp and the shrimp are opaque.

Divide the spinach between two plates and top with the roasted veggies and three shrimp each. Drizzle with vinegar, season with salt and pepper. Scatter the basil on top.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.