Prosciutto wrapped tiger shrimp with pineapple-citrus-melon salsa
(Crystal Mountain)


3 by 5 Recipe Card 5 by 7 Recipe Card Full Page Recipe Card

Ingredients

16 ea Shrimp, 16-20 count or larger, peeled and deveined
8 ea Thin prosciutto slices, cut in half lengthwise (for wrapping shrimp)
4 ea Cloves garlic, minced
1/4 Cup Chopped shallots
2 ea Lemons, cut in half for squeezing
1/4 Cup Grapeseed or extra virgin olive oil

Pineapple-Citrus-Melon Salsa
1/2 ea Pineapple, small dice
1/2 ea Cantaloupe, small dice
1/2 Cup Red bell pepper, small dice
1/2 Cup Cilantro, fresh, rough chopped
2 ea Oranges, segmented with membrane removed
1/2 Cup Sugar
1/2 Tsp Cayenne pepper
Pinch Salt

Instructions

Wrap shrimp with thinly sliced prosciutto and secure with toothpick. In a hot saute pan add oil and then shrimp. Quickly saute the shrimp on first side then flip and add garlic and shallot. Allow the shrimp to cook through then toss with shallots and garlic and serve with the salsa.
 
 
Description:


Chefs of Northern Michigan highlights local chefs and their delicious recipes which use Michigan produce and products. Watch Chefs of Northern Michigan on Wednesdays during 9&10 News at 5 or on Thursday mornings during Michigan This Morning on Fox 32.

Chefs of Northern Michigan is endorsed by The Michigan Land Use Institute.

The Michigan Land Use Institute is a statewide non-profit organization based in Traverse City that encourages policies that build prosperity, increase quality of life, and protect natural resources in Michigan.

Taste the Local Difference is a project of the Institute, which works to grow jobs, save farmland, and build healthier communities with food that’s thousands of miles fresher.