- 4
- 5 mins
Ingredients
- 12 extra large shrimp, U10 size, peeled (you may also use 24 smaller shrimp)
- 12 slices prosciutto
- 4 roma tomatoes, ripened, cut in half
- 4 green onions
- 2 juiced and zested
- 4 tablespoons olive oil
- 2 tablespoons horseradish
- 4 handfuls arugula
Preparation
Step 1
Preheat your grill on its highest setting. Season and lightly oil the tomato halves and green onions with the olive oil and season salt and pepper. Reserve for the grill. Lay out the prosciutto slices on your work surface. Place a shrimp at the bottom of each slice and roll it up tightly. Alternatively â if you donât have jumbo shrimp â cut the prosciutto slices in half the long way and wrap around the smaller shrimp. Reserve.
When the grill is hot add the shrimp, tomatoes and green onions. Grill until the shrimp is cooked through and the prosciutto browns, until the tomatoes sear and the green onions char.
Chop the tomatoes into a festive salad bowl. Add the lemon zest and juice, olive oil, horseradish and arugula and toss well. Garnish with the shrimp and green onions.