Prosciutto-Wrapped Shrimp with Salsa Verde Dipping Sauce
Prosciutto-Wrapped Shrimp with Salsa Verde Dipping Sauce
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- For the sauce:
- 2 medium garlic cloves
- 1 cup flat-leaf parsley leaves
- 3 anchovy fillets (or 1 teaspoon anchovy paste)
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons fresh lemon juice
- ½ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- For the shrimp:
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- Sea salt and freshly ground black pepper
- 4 ounces thinly sliced prosciutto, sliced in half lengthwise
- Lemon wedges for serving
Italian salsa verde makes an excellent accompaniment to meats, fish and vegetables. This bright and tangy sauce is a great condiment to have in your refrigerator during any season of the year.
Preheat oven to 400°F.
To prepare the sauce: Add the garlic, parsley, anchovy, capers and lemon juice to the bowl of a food processor. Pulse to finely mince, scraping down the sides of the bowl with a spatula as needed. Add oil and pulse until well blended. Taste and adjust seasoning with salt and pepper; set aside.
To prepare shrimp: Place the shrimp in a bowl and toss with the oil, salt and pepper. Wrap each shrimp with a slice of prosciutto and place on a rimmed baking sheet. Transfer the shrimp to the oven and cook until the prosciutto is slightly crispy and the shrimp is starting to become firm, about 2 minutes. Using tongs, turn the shrimp once and cook until pink and opaque, about 2 minutes more.
Arrange shrimp on a serving platter and serve with salsa verde spooned over the top. Place extra sauce in a bowl for dipping. Serve with lemon wedges on the side.
