10 pieces prosciutto, thinly sliced
20 extra-large shrimp, peeled and deveined
2 tablespoons Buona Cucina Cayenne Fused Oil
toothpicks for skewering shrimp (soaked in water for about 30 minutes)
1/4 cup fresh cilantro, chopped
2-3 limes, cut into quarters
small pinch of Buona Cucina Ghost Pepper Salt (optional)
Directions
Preheat grill to high or oven to 450 degrees.
Cut prosciutto in half lengthwise to make strips and set aside. Toss shrimp with olive oil and marinate for 15 minutes.
Wrap 1 strip of prosciutto around each shrimp and secure with a toothpick.
For grilling: place shrimp on an oiled pan and grill 5-7 minutes, turning once.
For baking: place shrimp in a single layer on a parchment-lined baking sheet and bake 10-14 minutes.
When done, shrimp will be pink and opaque and prosciutto will be crisp.
Place shrimp on a serving platter and sprinkle with chopped cilantro, lime wedges and a SMALL pinch of Scorpio salt.
Recipe by Denise Walburg