 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A Spanish Tapa. Very simple and tasty! Ingredients:
2 tomatoes, peeled and seeded |
1 small red onion, very finely chopped |
4 tablespoons very finely chopped fresh parsley |
1 tablespoon capers, drained,rinsed,chopped |
1 large fresh lemon rind, of finely grated |
4 tablespoons extra virgin olive oil |
1 tablespoon sherry wine vinegar |
16 slices thin prosciutto |
16 raw jumbo shrimp, shelled and deveined,tails intact |
extra virgin olive oil, extra |
Directions:
1. Dressing: Finely chop the prepared tomato flesh and put it, the onion, parsley, capers and lemon rind in a bowl.
2. Mix gently.
3. Combine the oil and vinegar and add the other ingredients.
4. Set aside until required.
5. Shrimp: Wrap a slice of ham around each shrimp and rub with a little of the extra oil.
6. Place the shrimp in a heatproof dish large enough to hold them in a single layer.
7. Bake in a preheated oven 325f/160f for 10 minutes.
8. Transfer the shrimp to a serving platter and spoon the dressing over.
9. Serve at once, or let cool to room temperature.
10. To peel the tomatoes, remove the core and cut a small cross in the top of each one.
11. Put them in a heatproof bowl and cover with boiling water, allow to stand for 30 seconds.
12. Remove with a slotted spoon to a bowl of ice water.
13. Peel the skin off, then cut in half and scoop out the seeds with a teaspoon.
|
|