Prosciutto Wrapped Shrimp and Dates

with a Corn Salad

 

A date with a shrimp can indeed be very sexy.  Shrimp are considered aphrodisiacs by many. Not only do they contain libido boosting nutrients, they are also the perfect finger food - very sensual.

 

I have created my version of bacon wrapped shrimp and dates, using prosciutto in lieu of bacon as it cooks at the same rate as the shrimp.  I have never quite understood bacon wrapped shrimp as how do you get the bacon crisp without over-cooking the shrimp?  Paired with the corn salad, this is a wonderful combination of flavors, sweet and savory, and textures.

 

Credits:  Metallic glitter Jimmy Choos. Dress by Nicole Miller.

 

 

 

The Shrimp

 

  • 6-8 cleaned jumbo shrimp

  • 6-8 slices prosciutto

  • 6-8 pitted dates

  • olive oil

 

If you are lucky enough to find, and want to spend the extra bucks, head on shrimp are a real treat.  However, for this recipe, the "beheaded" ones are fine.  You can either buy them unshelled and uncleaned, in which case you have to remove the shell and the vein along the back.  Or you can buy them already shelled and cleaned.

 

Butterfly shrimp.  Lay shrimp on top of a slice of prosciutto. Place date in the center of the shrimp.  Roll up prosciutto around them, squeezing it all together to hold.

 

Saute in olive oil until the prosciutto is crisp.  Drain on paper towel.

 

 

Corn Salad

 

  • 1 ear of corn

  • 2 tbsp. mayonnaise

  • ½ tsp. chili powder

  • 1 heaping tbsp. grated parmesan

  • salt

  • pepper

  • juice of ½ lime

 

Blanch corn in boiling water, about a minute or so.  You want the kernels to retain their crunch.  Slice kernels off the cob. Mix together with other ingredients.

 

 

Dipping Sauce

 

  • 3 tbsp. low sodium soy or low sodium Tamari sauce

  • 1-2 tbp. Dijon mustard

  • 1 tbsp agave or honey

  • 1 tbsp. sweet red chili sauce such as from “A Taste of Thai”

  • ½ tsp. sesame oil or to taste

  • hot red pepper sauce such as Tobasco, to taste

  •  

Whisk together all the ingredients.

 

Serve with a bed of greens such as arrugula or watercress.

 

 

 

 

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