Shrimp with Prosciutto and Goat Cheese:Serve with: Marinated Shaved Fennel
You will need:
12 large shrimp, peeled and deveined
3 oz goat cheese, at room temperature
12 large basil leaves
6 large slices prosciutto de Parma, cut in half horizontally
1 Tbsp olive oil
Put some goat cheese in the cavity of each shrimp.Wrap each with a basil leaf to hold the goat cheese in place, making sure that the leaf slightly overlaps the end of the shrimp. Wrap the entire shrimp with a piece of prosciutto.
Heat 1 teaspoon of the oil in a heavy-bottomed nonstick pan. Add the shrimp with the prosciutto’s seam facing down, and cook, turning, until the prosciutto is fused around the shrimp and crispy all over, 3 to 4 minutes. Transfer to paper towels to drain. Repeat, adding more oil as necessary.
2 large fennel bulbs
1 Tbsp lemon juice
3 Tbsp extra virgin olive oil
¼ tsp coarse salt
Freshly ground black pepper
Cut Fennel bulbs in half lengthwise. Slice very thin on mandolin. Assemble marinade in a bowl, whisk to combine. Add fennel to the bowl and mix well with marinade.