500 g
cooked medium
shrimp
, peeled, about 24 shrimps
3 tbsp
bottled sun-dried tomato
salad dressing
2 tbsp
fresh
lime juice
1 tbsp
finely chopped fresh
cilantro leaves
1/2 tsp
dried
hot red-chili flakes
, optional
8 large slices
prosciutto
4
green onions
Instructions
If using frozen shrimp, do not thaw. Place in a sieve and rinse under cold running water until ice crystals melt. Pat dry with paper towels. In a medium-size bowl, whisk dressing with lime juice, coriander and chili flakes, if using. Add shrimp and toss to coat. Set aside. Trim some of fat from prosciutto. Slice each piece lengthwise into 3 long thin strips. Slice green onions into long thin strips, each about 2 inches (5 cm) long. Remove shrimp from dressing. Shake off excess dressing. Wrap a slice of prosciutto around each shrimp. Gently press meat to shrimp to help fasten. Tuck a few strips of onion under meat so they fan out. Arrange on a platter. Serve immediately or cover with plastic wrap and refrigerate up to 4 hours.
Nutrition (per serving)
Calories
25,
Protein
3.5 g,
Carbohydrates
0.5 g,
Fat
0.9 g,
Sodium
82 mg.
Wrapped up like tiny presents, these appetizers are sure to be a hit.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.