Grape Cruet for Oil and Vinegar

Grape Cruet for Oil and Vinegar

Wrapped Shrimp With Olive Oil Drizzled From An Olive Oil Cruet

  • Twenty deveined precooked jumbo shrimp
  • Three tablespoons extra virgin olive oil
  • Ten thin slices prosciutto
  • Few sprigs of Italian flat leaf parsley
  • Lemon wedges for decor

Cook the shrimp however long the instructions on the packaging say. In the meantime, slice the parsley and cut the prosciutto in half lengthwise. Then cut the prosciutto into six by one inch slices and wrap the shrimp with them like a blanket. Use toothpicks to hold them in place. Drizzle three tablespoons of olive oil from an oil and vinegar cruet into a sauce pan. Heat right up before it begins to smoke and then put the shrimp in.

Cook each side of the shrimp for less than one minute to prevent them from being overcooked. Then remove the shrimp and neatly organize on a plate. Take the handblown cruet again and drizzle more olive oil to taste over the shrimp. Toss the shredded parsley on top and place the lemons on the side. Serves five right away.

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