https://westside.iga.com/Recipes/Detail/425/
Yield: 2 dozen
| 8 | ounces | Gouda cheese, cut into 1/2 inch pieces | |
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| 4 | ounces | prosciutto, thinly sliced and cut into 24 thin strips | |
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| 1 | pound | (about 24) jumbo shrimp, peeled, cooked and deveined | |
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| wooden picks | |||
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| MARINADE: | |||
| 1/2 | cup | olive oil | |
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| 1/4 | cup | white balsamic vinegar | |
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| 2 | tablespoons | fresh chopped rosemary | |
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| 1 | clove | garlic, minced | |
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| 1/8 | teaspoon | cayenne pepper | |
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Wrap individual pieces of cheese with strips of prosciutto. Tuck the cheese into the curve of the shrimp and secure with wooden picks. Lay shrimp in a single layer in a dish that's at least 1 inch deep. Cover and chill 10 minutes.
Whisk together olive oil, vinegar, rosemary, garlic and cayenne pepper in a small bowl or liquid measuring cup. Pour over shrimp covering each piece. Cover and chill 10 minutes.
Remove shrimp from marinade, discarding marinade. Serve with crispy toasted bread.
Recipe, photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
https://westside.iga.com/Recipes/Detail/425/
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