Shrimp with Prosciutto
- 1 1/4 cup Olio’s 25 Star from Modena
- 1/3 cup sugar
- 25 large peeled and deveined shrimp with tails on
- 4 oz. prosciutto ham
- 1 cup plus 2 tbsp Olio’s Garlic olive oil
- 1 loaf French bread
- 3 tbsp pesto
Make balsamic sauce first. Place vinegar in saucepan and bring to boil over medium heat. Add sugar and return to a hard simmer for 4 to 5 minutes until mixture coats spoon. Let cool slightly.
Wrap each shrimp in strip of prosciutto. Cut ham into strips long enough to wrap around the shrimp twice. Do not wrap more than twice.
In large saute pan, sear shrimp in the 2 tbsp oil on one side for 1 1/2 minutes. Turn shrimp over and place on cookie sheet with sides. Preheat oven to 400 degrees. Bake for 3 minutes or until shrimp are cooked through. While shrimp is in the oven, put French bread in oven to heat.
To serve, slice bread into pieces on an angle. Place shrimp over bread slices, then top with pesto, then drizzle with balsamic sauce and garlic oil.
Makes 10-12 appetizer servings.