1 shrimp per person, #7 up to #10 (Note: Shrimp are measured by the number per pound, so the smaller the number the larger the shrimp.)
1 slice of Prosciutto per shrimp, sliced thin
1 cup plain bread crumbs
Salt & Pepper
1 piece of lettuce per shrimp
1 lemon wedge per shrimp
Chopped parsley


Pre-heat oven to 350 degrees.

1. Season bread crumbs with salt and pepper to taste.
2. Dredge shrimp in bread crumbs.
3. Lay out slice of prosciutto and roll over shrimp, wrapping the shrimp in the prosciutto.
4. Place shrimp on a baking sheet and bake in oven for about 15 minutes, until shrimp have become pink. Do not overcook.

You can serve hot, warm or cool. Try serving in a Martini glass with a slice of lettuce and a lemon wedge that has been dipped in paparika on one side and chopped parsley on the other side.

Recipe courtesy of Seaport Grille, 2010.

Sheree DeLorenzo of Seaport Grille shows us how to make an appetizer that is very simple, easy and fast for you to do at home. If you use U10 shrimp (meaning that there are 10 to a pound) or larger you can make about one shrimp per person as an appetizer. You do not need a cocktail sauce since the prosciutto provides a lot of flavor, but she shows you how to make a lemon wedge seasoned with paprika and chopped parsley.

Today, we're going to make you some prosciutto shrimp. That's an hors d'oeuvres. We're going to do some hors d'oeuvres for you. I love hors d'oeuvres because hors d'oeuvres are a meal in itself. And as you can see, how large these shrimp are, you're just going to love it. This is a simple recipe for you to do at home. Very easy for your guests and it take two minutes. We have here U-10 shrimp. The number of the shrimp, the 10, means 10 shrimp per pound. You can use sevens, which are really large, U-8s, U-9s, U-10s. I have U-10s here, which is a nice size shrimp. You could have one shrimp per person.

We have prosciutto. Prosciutto is an Italian ham. If you see pictures of Italy, or you go to Italy, you see big hams hung in the deli shops, and they cure them. And that's the prosciutto. It's a large, delicious, tender ham that's thinly sliced-- I'll show you-- that you can see through, very thin. And that's a great ham to have. Nice and salty. And the salt and the shrimp are going to go great together.

So I'm going to start out here by showing you how we make this recipe. We're going to start out with plain bread crumbs. That's what I have here. And I just took my bread here at Coos Port. I just took some day old [INAUDIBLE] bread, and I put that into our food processor and I made some nice thin bread crumbs. Plain, delicious.

So I'm going to take a little salt and pepper and salt the bread crumbs. Just mix them in with my hands. And then I'm going to take a shrimp, and you don't have to put this in any liquid. You just dredge the shrimp, as you can see right into the bread crumbs. So we just dredge that shrimp right into the bread crumbs just like that.

So I'm going to take a couple of shrimp here for you today, dredge this right in with our bread crumbs. Pat it down. And I'm going to put that right on the board so you can see. So here's our large shrimp dredged into the bread crumbs and the salt and pepper.

Next, I'm going to take our prosciutto, I'm going to lay it flat, a couple of pieces together. Like this. How beautiful is this prosciutto? Then we take the shrimp. We place it right on the prosciutto, and we roll the prosciutto around the shrimp just like that. And we take that, and we put it right on our baking dish. I have a half sheet pan here with parchment paper so the shrimp won't stick. I'm going to do one more shrimp for you here. So we just take the shrimp, and we roll the prosciutto right over the shrimp, and then we put that right on the parchment paper.

So we're going to bake this off in the oven at 350 degrees for 15 minutes, and when the shrimp turns pink, it's done. If you overcook shrimp, it becomes very tough, so try not to overcook it, but make sure that it's cooked through. Here is our shrimp. This is not right out of the oven. This has been out of the oven for 30 minutes or so. We let it cool. You can serve these at room temperature or you can serve these hot.

So as you can see, these are martini glasses without the stem. And I like them because they're sturdy and you can put them right on a platter and you can serve them right to your guests without spilling them. I'm going to take some leaf lettuce. Clean this. We're going to line the martini glass with the leaf lettuce here, just like this. This is how I would serve this to my guests, so it's very beautiful. So it looks like this. It looks like a little tree in your martini glass.

OK, we're going to take a beautiful lemon, we're going to cut it lengthwise, right here. And we're going to make a nice wedge, a nice large wedge. So a nice way of garnishing your lemon with some color, is I like to take some paprika, and I have some parsley flakes. So we just take the paprika, put your lemon right in it. As you can see, it makes a nice color on your lemon. And then you take the lemon and then you put it right into your parsley flakes. So you have some green, and you have some red, and you have some yellow right onto your lemon.

So we're going to add that lemon right to our martini glass. And all you do is take one shrimp, put it into your martini glass. Voila, you have a nice fresh lemon, your shrimp, and you can serve this to your guests. When your guests arrive to your home, it's nice to have this ready and you can certainly just pick up your tray and offer them a nice shrimp prosciutto with seasoned lemon. How about that? That's how great. Enjoy. Thank you.

Shrimp Prosciutto
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