Ingredients
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8 ounces serrano ham or 8 ounces prosciutto
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1 lb medium shrimp, peeled and deveined
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3 -4 tablespoons olive oil
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2 tablespoons minced garlic
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2 tablespoons dry white wine
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2 tablespoons fresh lemon juice
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1 tablespoon finely grated lemon, zest of
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1 tablespoon minced fresh parsley
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1 teaspoon paprika
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2 tablespoons minced shallots
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1 teaspoon finely grated lemon, zest of
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2 tablespoons fresh lemon juice
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5 tablespoons extra virgin olive oil, to taste
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salt & freshly ground black pepper
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1 head red leaf lettuce or 1 head green leaf lettuce, rinsed,dried and torn into pieces
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4 ounces manchego cheese (or Parmesan or asiago)
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chopped fresh parsley (to garnish)
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1/2 teaspoon dried red pepper flakes, to taste
Instructions
- Cut the ham into 1/2-inch-thick strips, about 6 inches long.
- Wrap each strip snugly around the center of each shrimp.
- Heat the olive oil in a large non-stick skillet over high heat until very hot.
- Add the shrimp and cook until pink and opaque on the outside, about 2 minutes.
- Turn the shrimp, stir in the garlic and red pepper flakes and cook for about 30 seconds, then stir in the wine and lemon juice.
- Cook until the liquid is nearly evaporated and the shrimp are opaque throughout, about 1 minute longer.
- Take the pan from the heat and stir in the lemon zest, parsley and paprika.
- Put the shrimp in a bowl and refrigerate, uncovered, until chilled, about 30 minutes.
- If storing for longer than 30 minutes, cover tightly once chilled.
- For the salad dressing, stir together the shallot, lemon zest and lemon juice.
- Slowly drizzle in the olive oil, whisking constantly, until emulsified (slightly thickened).
- Season to taste with salt and pepper.
- Put the lettuces in a large bowl, drizzle the dressing over, and toss.
- Arrange the salad on individual plates and top with the shrimp arranged in a circular fan.
- Make thin shavings of the manchego cheese using a vegetable peeler and sprinkle the cheese over the shrimp.
- Garnish with parsley sprigs and cracked pepper.
- Note: The shrimp should not be too crowded in the skillet or they won't cook as quickly and evenly as they should.
- Cook in batches, if necessary.