2/25/13 - Spiedino di Gamberi

  • Chef Flavio Cristofoli, Bella Roma
  • 0

6 large shrimp 16/20 size peel and devein

6 slices of Parma Prosciutto

16 oz of baby arugula

Red and yellow cherry tomatoes

Small piece of Grana Padano Cheese for shaving

Extra virgin olive oil

Lemon

5 ounces of very good balsamic vinegar

Salt and pepper to taste

Wrap the shrimp with the prosciutto slice, pan sear with a lite amount of extra virgin olive oil. ( About 3 min.) In a bowl drizzle tomato and arugula with olive oil, add lite salt and pepper and few drops of lemon juice. Transfer to a plate. Add shrimp then shave with Parmesan cheese, pignoli nuts and a few drops of balsamic vinegar.