The sauce on this shrimp is unmatched. My dad would typically make this as a decadent appetizer around Christmas time, but it could also pair well with pasta or vegetables as a main dish.
Ingredients:
12 large (26-30 size) shrimp, peel and deveined- but leaving the tail end on
2 oz mozzarella cheese, cut into 12 cubes
2 oz prosciutto ham, sliced from deli thin, cut into 12 thin strips
1 tsp olive oil
4 tbsps dry white wine
½ lemon juiced
1 tsp Dijon mustard
½ tsp chopped fresh basil
½ tsp chopped fresh Italian parsley
2 garlic cloves, minced
dash of pepper
Preheat the oven to 450 degrees.
Using a sharp knife, butterfly the shrimp by splitting each along back, down to tail, cutting as deep as possible without going through to the other side; spread shrimp open so they lay flat.
Onto each shrimp place 1 cube of cheese, roll 1 strip of prosciutto around the each, enclosing the cheese and tucking ends of prosciutto under the shrimp.
Grease a sheet pan that has an edge around it with ½ tsp olive oil, then arrange shrimp on the pan. Fold tail over the prosciutto strip and press down to hold in place.
In a bowl combine remaining ingredients and spoon over shrimp. Bake for about 8-10 minutes until shrimp are pink and cheese is melted.
Recipe Borrowed from: Francis Gremmo (my dad)