If you need to impress your guests, this recipe will do it!
- 3/4 C The Olive Grove’s Traditional 18 Year Aged Balsamic Vinegar
- 25 large, peeled and deveined shrimp with tails on
- 4oz Prosciutto ham
- 1/3 C plus 2 T The Olive Grove’s Garlic Olive Oil
- 1 loaf French bread
- 3 T Pesto
Make balsamic sauce first. Place vinegar in saucepan over medium heat and bring to boil. Once it begins to boil, reduce heat and let simmer about 5-7 minutes until mixture coats spoon. Let cool slightly.
Wrap each shrimp in strip of prosciutto. Cut ham into strips long enough to wrap around the shrimp twice. Do not wrap more than twice.
Preheat oven to 400 degrees. In large saute pan, sear shrimp in the 2 T olive oil on one side for 1 1/2 minutes. Turn shrimp over and place on cookie sheet with sides. Bake for 3 minutes or until shrimp are cooked through. While shrimp is in the oven, put French bread in oven to heat.
To serve, slice bread into pieces on an angle and top with pesto. Place shrimp on pesto, then drizzle with balsamic sauce and garlic olive oil.
Makes 10-12 appetizer servings.