Anacapri
Thomas Mcknight
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Prosciutto-Wrapped Scampi

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Capri Terrazza Sul Mare
Antonio Di Viccaro
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Prosciutto-wrapped Scampi
Bon Appetit October 1995

12 uncooked jumbo shrimp, peeled, deveined
1/2 cup dry white wine
1/3 cup olive oil
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
3 thin prosciutto slices, each slice cut lengthwise in half,
then crosswise in half
2 tablespoons minced Italian parsley
Lemon wedges

Combine shrimp, wine, oil, garlic and crushed pepper in bowl; toss to coat. Let stand at room temperature 1 hour. Preheat broiler. Drain shrimp, reserving marinade. Wrap 1 prosciutto strip around each shrimp. Arrange 3 shrimp in each of 4 shallow heatproof dishes, tucking ends of prosciutto
strips under shrimp. Drizzle 1 tablespoon marinade over shrimp in each dish. Broil shrimp about 6 inches from heat source until prosciutto begins to crisp and shrimp are cooked through; watch carefully to avoid burning, about 6 minutes. Sprinkle with parsley. Serve with lemon wedges.
4 appetizer servings.

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