Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | large | shrimp - 1lb. | 1/4 | teaspoon | Lemon Pepper | 1 1/4 | ounce | Prosciutto slices | 3 | tablespoons | olive oil, extra virgin | 1 | teaspoon | Lemon zest | 1 | tablespoon | freshly squeezed lemon & lime juices | 1/4 | teaspoon | salt | 1 | dash | pepper, to taste | 4 | cups | Arugula |
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Steps
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Sequence
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Step
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| 1 | While grill is heating up, peel and devein shrimp. | 2 | Cut prosciutto into enough strips for each shrimp. | 3 | Sprinkle shrimp with lemon pepper. | 4 | Whisk oil, lemon zest, lemon juice, salt and pepper in medium bowl. Reserve 1 tablespoon of vinaigrette in small bowl. | 5 | Place arugula in colandr and rinse under cold water. Toss to coat with vinaigrette. Divide between 4 plates and top each plate with 4 shrimp. Drizzle with reserved vinaigrette. |
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