Some recipes have a very subtle nature, where upon tasting, an eater may or may not recognize the “delicate woodsiness” or the “whisper of spice” that may be inherent within the dish.
This is not one of those recipes.
Sure, the prawns may have some subtlety, but the fried prosciutto (with all of it’s saltiness) will show up on the shrim’s doorstep like a frat boy on his first night of Spring Break. Subtle this dish ain’t.
The garlic balsamic sauce works well with it, but an understated hand works best when placing the sauce on the plate. The sauce has several strong flavors (well, okay…two), and it’s best to use them in a complimentary role.
- 18 large shrimp (16-20 size or larger)
- 18 basil leaves
- 18 half slices of prosciutto
- 1/3 cup balsamic vinegar
- 2 Tablespoons Dijon Mustard
- 4 cloves of garlic
- 1 cup olive oil
Lay out a slice of prosciutto and add a basil leaf. Take a shrimp and wrap it within the prosciutto.basil leaf. Stick with a toothpick and set aside. Repeat seventeen more times.
Place a frying pan over medium heat. Add one tablespoon of olive oil and the cloves of garlic. Fry the garlic until soft. Remove the garlic from the pan and place it in a food processor or blender along with the vinegar and mustard. Blend the three ingredients until smooth, and then slowly add the olive oil until you have a thickened sauce.
Meanwhile, add the shrimp to the frying pan that cooked the garlic. Cook on each side, until the shrimp meat becomes opaque in the center. This should take between 7 to ten minutes.
Serve the shrimp with the garlic sauce.