Ingredients:
3 ounces very thinly sliced prosciutto
1-1/4 pounds extra-large shrimp, peeled and deveined
3 tablespoons olive oil
1/2 cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons sambuca or other anise liqueur
Instructions:
Cut the prosciutto into long, 1-to 1-1/2" wide strips. Wrap the strips around the shrimp. They should stick to the shrimp without toothpicks.
In a large skillet, heat the oil. Cook the prosciutto-wrapped shrimp over medium-high heat, turning once or twice, until the prosciutto is crisped and the shrimp turn pink and are cooked through, about 4-5 minutes. Transfer the shrimp to a heat-proof plate.
Add the orange and lemon juices to the skillet, stirring until the mixture comes to a boil. If you plan to flambe the shrimp, pour the liqueur over the juices, remove the pan from the heat, and ignite with a long match. If you are not going to flambe the shrimp, simply stir in the liqueur and simmer for about 1 minute.
Pour the sauce over the shrimp and serve.
3 ounces very thinly sliced prosciutto
1-1/4 pounds extra-large shrimp, peeled and deveined
3 tablespoons olive oil
1/2 cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons sambuca or other anise liqueur
Instructions:
Cut the prosciutto into long, 1-to 1-1/2" wide strips. Wrap the strips around the shrimp. They should stick to the shrimp without toothpicks.
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In a large skillet, heat the oil. Cook the prosciutto-wrapped shrimp over medium-high heat, turning once or twice, until the prosciutto is crisped and the shrimp turn pink and are cooked through, about 4-5 minutes. Transfer the shrimp to a heat-proof plate.
Add the orange and lemon juices to the skillet, stirring until the mixture comes to a boil. If you plan to flambe the shrimp, pour the liqueur over the juices, remove the pan from the heat, and ignite with a long match. If you are not going to flambe the shrimp, simply stir in the liqueur and simmer for about 1 minute.
Pour the sauce over the shrimp and serve.