Ingredients
- 12 large shrimp, about 12 oz, peeled and deveined
- 3 ounce goat cheese, at room temperature
- 12 ounce large basil leaves
- 6 ounce large slices prosciutto de parma (about 1 1/2 oz), cut in half horizontally
- 1 tablespoon olive oil
- 12 large shrimp, about 12 oz, peeled and deveined
- 3 ounce goat cheese, at room temperature
- 12 ounce large basil leaves
- 6 ounce large slices prosciutto de parma (about 1 1/2 oz), cut in half horizontally
- 1 tablespoon olive oil
- 2 large fennel bulbs
- 1 tablespoon lemon juice
- 3 tablespoon extra virgin olive oil
- 1/4 teaspoon coarse salt
Preparation
Baking Directions:
Shrimp with goat cheese, basil and prosciutto:1. Put some goat cheese in the cavity of each shrimp.
Wrap each with a basil leaf to hold the goat cheese in place, making sure that the leaf slightly overlaps the end of the shrimp.
Wrap the entire shrimp with a piece of prosciutto.
2.Heat 1 teaspoon of the oil in a heavy-bottomed nonstick pan.
Add the shrimp with the prosciutto's seam facing down, and cook, turning, until the prosciutto is fused around the shrimp and crispy all over, 3 to 4 minutes.
3. Transfer to paper towels to drain.
Repeat, adding more oil as necessary.
Marinated shaved fennel:1. Cut fennel bulbs in half lengthwise.
Slice very thin on a Japanese mandolin.
2.Assemble marinade in a bowl, whisk to combine.
3.Add fennel to the bowl and mix well with marinade.
