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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.