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Bon Appetit October 1995
Bon Appetit - One Year Subscription
12 uncooked jumbo shrimp,
1/2 cup dry white wine
1/3 cup olive oil
2 garlic cloves, minced
1/4 teaspoon dried crushed
3 thin prosciutto slices, each slice
cut lengthwise in half,
then crosswise in half
2 tablespoons minced Italian parsley
Combine shrimp, wine, oil, garlic and crushed pepper in bowl; toss
coat. Let stand at room temperature 1 hour.
Preheat broiler. Drain shrimp, reserving
marinade. Wrap 1 prosciutto
strip around each shrimp. Arrange 3 shrimp in each of 4
proof dishes, tucking ends of prosciutto
strips under shrimp. Drizzle 1
tablespoon marinade over shrimp in each dish. Broil shrimp about 6
inches from heat source
until prosciutto begins to crisp and shrimp are
cooked through; watch carefully to avoid
burning, about 6 minutes.
Sprinkle with parsley. Serve with lemon wedges.
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