Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Suitable for a dinner party, most of this recipe can be made ahead and finished quickly by cooking the shrimp at the last minute. Paper-thin prosciutto wraps easily around the shrimp.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 384
  • Calories from fat: 29%
  • Fat: 12.5g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.9g
  • Protein: 37.7g
  • Carbohydrate: 36.1g
  • Fiber: 6.5g
  • Cholesterol: 196mg
  • Iron: 7.2mg
  • Sodium: 975mg
  • Calcium: 207mg

Ingredients

  • Dressing:
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extravirgin olive oil
  • 1 teaspoon paprika
  • 1/4 teaspoon sugar
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • Salad:
  • 4 cups water
  • 1/3 cup fresh lemon juice
  • 8 medium artichokes (about 8 ounces each)
  • 1 cup thinly sliced fennel bulb
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup thinly sliced bottled roasted red bell peppers
  • 2 tablespoons thinly sliced fresh basil
  • 1 tablespoon large capers
  • Shrimp:
  • 1 1/2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce (such as Tabasco)
  • 3 ounces very thin slices prosciutto
  • 1 pound jumbo shrimp, peeled and deveined
  • Cooking spray

Preparation

  1. To prepare dressing, combine first 8 ingredients, stirring with a whisk; set aside.
  2. To prepare salad, combine water and 1/3 cup lemon juice in a Dutch oven. Cut off stem of each artichoke to within 1/2 inch of base; peel stem. Cut 1 inch off tops of artichokes. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichokes lengthwise into quarters; place in lemon water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain and plunge into cold water. Drain well. Remove fuzzy thistles from bottoms with a spoon.
  3. Combine artichokes, fennel, and next 4 ingredients (fennel through capers) in a large bowl. Drizzle dressing over salad; toss gently to coat. Set aside.
  4. To prepare shrimp, melt butter in a small saucepan over low heat. Add 2 garlic cloves; cook 1 minute, stirring frequently. Add rind and next 4 ingredients (rind through hot sauce), stirring with a whisk.
  5. Preheat broiler.
  6. Cut prosciutto slices lengthwise into 1/2-inch strips. Wrap prosciutto strips around shrimp. Arrange shrimp on a broiler pan coated with cooking spray. Brush shrimp with half of butter mixture; broil 3 minutes. Remove pan from oven. Turn shrimp; brush with remaining butter mixture. Broil an additional 3 minutes or until shrimp are done.
  7. Arrange 1 1/2 cups salad on each of 4 plates. Top each serving with about 4 ounces prosciutto-wrapped shrimp.
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