This is another dish I have created for a cooking party. It makes a wonderful starter as well as a satisfying main course. The combination of the salt of the prosciutto, the heat of the chili flakes, the mellow sweetness of the shrimp and the toothsome heartiness of the chick pea salsa make this a highly addictive dish. The decorative use of rosemary sprig skewers infuses the shrimp with a wonderful woody, Mediterranean-inspired flavor which mingles well with the freshness of the mint and parsley in the salsa. Try not to nibble on too many of the shrimp while you prepare the chickpeas. Prosciutto, Shrimp & Rosemary Skewers with Chickpea, Tomato, Mint Salsa
Serves 4 as a first course
12 medium size shrimp, peeled and deveined
6 slices prosciutto, cut in half lengthwise
6 rosemary sprigs, cut in half
Extra-virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon red chili flakes
1 cup baby grape tomatoes, halved horizontally
2 cups canned chick peas, drained
1/4 cup chopped fresh mint
1/4 cup chopped fresh Italian parsley
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
Wrap each shrimp with prosciutto slice.
Spear each shrimp and prosciutto bundle with rosemary sprig.
Heat 2 tablespoons olive oil in a sauté pan over medium heat.
Add the shrimp and saute, turning once, until the prosciutto is light golden and the shrimp are cooked through. Transfer to a platter.
In same sauté pan, heat 1 tablespoon olive oil.
Add garlic and red chili flakes. Sauté one minute.
Add tomatoes and sauté one minute.
Transfer to bowl. Add chickpeas, mint, parsley, lemon juice, salt and pepper.
Adjust seasoning to taste.
Place chick pea mixture on a large platter or individual serving plates.
Arrange shrimp over. Drizzle with additional olive oil.
Garnish with fresh mint and parsley leaves.
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