Years ago I created an appetizer special one hot August evening at the restaurant which became an instant "hit". A combination of wild American shrimp wrapped with thin slices of prosciutto, a dollop of horseradish and a golden pineapple-mango salsa with cumin and cilantro.
Through the years, each time I prepare this dish I always receive rave reviews. Today, here in Maine it's hovering around 85 degrees with the dew point above 70. It's hot and muggy and so I thought it would be the perfect night to prepare this dish as our entree. As I was out shopping, I thought that it would be a treat to share this one with you all...so here it is. I hope you enjoy as it is fairly straight-forward to prep, quick to cook and wonderful to savor.
If you have the time, making the salsa a day ahead only helps to bring out all of the flavors but it's best to prep the shrimp just before grilling. Although I created this as an appetizer, it is just as great as an entree when served with some fresh steamed snow peas and if you want a nice white rice. The salsa is also fantastic with any grilled or broiled fish such as wild salmon, halibut, cod, sea scallops, etc.
PROSCIUTTO WRAPPED WILD SHRIMP WITH PINEAPPLE-MANGO SALSA
Serves 8 appetizers or 4 entrees
1 each - golden pineapple (sweet), peeled and finely diced
1 each - ripe mango, finely diced
1 small - red onion (Bermuda), finely diced
1 Tablespoon - fresh cilantro, finely chopped
1/2 teaspoon - ground cumin
1 Tablespoon - extra virgin olive oil
1/2 Tablespoon - champagne vinegar
to taste - sea salt & cracked black pepper
2 pounds - Wild American Shrimp (16-20 count), peeled & deveined
16 slices - thin prosciutto, cut in half lengthwise
2 Tablespoons - prepared horseradish
FOR THE SALSA:
In a medium sized, non-reactive bowl, combine the pineapple, mango, onion, cilantro, cumin, olive oil and champagne vinegar. Mix well, season with cracked sea salt and fresh black pepper. Cover with plastic wrap and refrigerate until ready to use. This can be made up to a day in advance.
FOR THE SHRIMP:
Preheat grill to 350 F. Lay the sliced prosciutto out on a clean work surface. Place a small dollop of the horseradish on the lower third of each slice of prosciutto. Place a shrimp on top of the horseradish. Carefully roll the shrimp up into the prosciutto. Place the prosciutto wrapped shrimp onto a wooden or metal skewer, making sure to weave the skewer through the prosciutto to keep it from falling off on the grill. (It is best to weave the shrimp onto the skewer twice, once by the tail and again by the head - study the picture).
Place the shrimp on the prepared grill and cook until the shrimp just turn pink and the prosciutto begins to caramelize - about 4-5 minutes per side. Flip and continue to cook until shrimp is done.
TO SERVE:
Arrange a small amount of the pineapple-mango salsa in the center of each plate. Arrange shrimp around the salsa (4 shrimp for appetizer; 8 shrimp for entree). Enjoy!
Until next time,
Chef John
COOK with JOHN
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john@cookwithjohn.com
