From: Chef/Caterer Robert Cacciola. Yield: 16 appetizers. 1 lemon 16 large shrimp (about 1 lb.), shelled and deveined, tails on 1 tsp. olive oil 16 arugula leaves (each about 4" long) 8 large, thin slices Prosciutto di Parma® (about 4 oz.) Finely grate enough lemon rind ( yellow part only) to make 1/2 tsp.; set aside. Halve lemon; squeeze out 1/2 tsp. juice. Set aside and slice remaining lemon. In large saucepan, place 2 qt. water and lemon slices; bring to boil. Add shrimp; cook until ...

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