Jakes On The Lake Style Shrimp Wrapped In Prosciutto Recipes

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE

Steps:

• Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate).
• Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard, and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
• Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.

PROSCIUTTO-WRAPPED SHRIMP W/ GARLIC DIPPING SAUCE

Steps:

• 1. Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate).
• 2. Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard, and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
• 3. Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.

JAKE'S ON THE LAKE STYLE SHRIMP WRAPPED IN PROSCIUTTO

Steps:

• You will also need 18 bamboo skewers for this recipe- soak them in water 30 minutes before using.
• Set a slice of proscuitto on a work surface and place a basil leaf at one of the short ends, then top with a shrimp and roll up jelly roll style.
• Stick the shrimp on a skewer, leaving a handle, and continue with the rest of the shrimp- one shrimp roll per skewer.
• Heat a grill to medium-high (or preheat your broiler) and coat grill with a bit of oil so the shrimp won't stick.
• Mix together vinegar,mustard, and garlic.
• Gradually whisk in oil until blended and season with plenty of salt and pepper to taste- set into a small bowl.
• Grill shrimp rolls until opaque in centers, about 6 minutes, turning frequently so they don't burn.
• Set on a platter and serve sauce in a small bowl for your guests to dip the skwered shrimp into.

PROSCIUTTO WRAPPED SHRIMP

Steps:

• Peel shrimp, without removing tail, devein if necessary.
• Tear each slice of prosciutto lengthwise into 2 long pieces; wrap 1 strip around centre of each shrimp In a shallow bowl, stir together oil, garlic and hot pepper sauce.
• Add shrimp, turning to coat evenly.
• Cover and marinate in refrigerator for at least 1 hour or for up to 4 hours.
• On greased grill over medium heat or under broiler, cook shrimp for about 3 minutes per side or until pink and firm.

SHRIMP AND PROSCIUTTO IN PHYLLO

Steps:

• In a large mixing bowl, combine oil, ginger, garlic, rosemary, thyme,vodka and pepper.
• Add shrimp, toss to coat with marinade.
• Cover and refrigerate for 3 hours.
• Remove shrimp from marinade and wrap each in Prosciutto. Butter and layer 3 sheets phyllo per shrimp. Cut width-wise into 1-inch-wide strips.
• Wrap phyllo around shrimp to form natural shape of shrimp.
• Brush outside with butter and refrigerate for 1 hour.
• Place phyllo-wrapped shrimp on ungreased cookie sheet and bake in preheated 350°F oven for 8 to 10 minutes, or golden brown.
• Serve hot with your favorite sauce, if desired.

PAN FRIED MOZZARELLA WRAPPED IN PROSCIUTTO

Steps:

• Divide the mozzarella into four equal portions.
• Wrap one slice of prosciutto (or more if needed)around each portion of mozzarella making sure it is well covered and secure with toothpicks.
• Season all the parcels with pepper.
• Heat olive oil in a shallow non stick frying pan.
• Add the mozzarella parcels and pan fry until the prosciutto is starting to brown and go slighly crispy and the cheese starts to melt.
• Dress salad leaves in the balsamic vinegar, tossing well to distibute evenly.
• Arrange salad on a plate and top with parcels.
• Serve with chutney or fruit sauce.

SEARED ORANGE SCALLOPS

Steps:

• heat 3 tbsp oil in a large skillet.
• sprinkle scallops with pepper and salt.
• saute until brown about 2 minutes per side.
• transfer to a plate.
• add garlic and remaining oil to skillet, stir for 1 minute.
• add oj, soy and orange zest to skillet, stirring until sauce boils and thickens, about 2-3 minutes.
• pour sauce over scallops and serve.