A welcome trip to the Sarasota Downtown Farmers Market this weekend yielded beautiful jumbo shrimp from Maggies seafood and an abundance of fresh vegetables from Worden Farm. Of course I just had to get some fresh pasta from Peperonata pasta as well.
I think of this dish as an elevated shrimp scampi. You can also serve as an appetizer with mango chutney for dipping.
Ingredients
18 cooked, jumbo shrimp, (Maggie’s seafood)
1 lemon, zested and juiced
2 cloves garlic, finely chopped
Coarse salt and black pepper
3 tablespoons extra virgin olive oil, plus if needed
2 cups trimmed arugula leaves
12 slices imported prosciutto,
1 cup grape tomatoes
1 bunch fresh basil
1 pound fresh cooked pasta – Locally I love Peperonta fresh pasta
Directions
- Place shrimp in shallow dish and add lemon zest and juice, garlic, salt, pepper and extra-virgin olive oil. Toss shrimp to coat evenly with dressing. Arrange the arugula in piles of 2 or 3 leaves, add basil leaf for each shrimp and wrap in prosciutto. Add a toothpick or wooden skewer (soak skewers in water for an hour first to prevent burning.
- Pour olive oil, salt and pepper into pasta and toss. Lay 4 shrimp on top of pasta per serving.
(Note: never marinate shrimp more than 15 minutes of it will get tough.)
