Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad

Suitable for a dinner party, most of this recipe can be made ahead and finished quickly by cooking the shrimp at the last minute. Paper-thin prosciutto wraps easily around the shrimp.

Yield: 4 servings

Ingredients

• Dressing:
• 1  teaspoon  grated lemon rind
• 1  tablespoon  fresh lemon juice
• 1  tablespoon  fresh lime juice
• 1  tablespoon  extravirgin olive oil
• 1  teaspoon  paprika
• 1/4  teaspoon  sugar
• 1/8  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 
  Salad:
• 4  cups  water
• 1/3  cup  fresh lemon juice
• 8  medium artichokes (about 8 ounces each)
• 1  cup  thinly sliced fennel bulb
• 1  cup  grape or cherry tomatoes, halved
• 1/2  cup  thinly sliced bottled roasted red bell peppers
• 2  tablespoons  thinly sliced fresh basil
• 1  tablespoon  large capers
• 
  Shrimp:
• 1 1/2  tablespoons  butter
• 2  garlic cloves, minced
• 1  teaspoon  grated lemon rind
• 1  tablespoon  fresh lemon juice
• 1 1/2  teaspoons  Dijon mustard
• 1  teaspoon  Worcestershire sauce
• 1/2  teaspoon  hot sauce (such as Tabasco)
• 3  ounces  very thin slices prosciutto
• 1  pound  jumbo shrimp, peeled and deveined
• Cooking spray

Preparation

To prepare dressing, combine first 8 ingredients, stirring with a whisk; set aside.

To prepare salad, combine water and 1/3 cup lemon juice in a Dutch oven. Cut off stem of each artichoke to within 1/2 inch of base; peel stem. Cut 1 inch off tops of artichokes. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichokes lengthwise into quarters; place in lemon water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain and plunge into cold water. Drain well. Remove fuzzy thistles from bottoms with a spoon.

Combine artichokes, fennel, and next 4 ingredients (fennel through capers) in a large bowl. Drizzle dressing over salad; toss gently to coat. Set aside.

To prepare shrimp, melt butter in a small saucepan over low heat. Add 2 garlic cloves; cook 1 minute, stirring frequently. Add rind and next 4 ingredients (rind through hot sauce), stirring with a whisk.

Preheat broiler.

Cut prosciutto slices lengthwise into 1/2-inch strips. Wrap prosciutto strips around shrimp. Arrange shrimp on a broiler pan coated with cooking spray. Brush shrimp with half of butter mixture; broil 3 minutes. Remove pan from oven. Turn shrimp; brush with remaining butter mixture. Broil an additional 3 minutes or until shrimp are done.

Arrange 1 1/2 cups salad on each of 4 plates. Top each serving with about 4 ounces prosciutto-wrapped shrimp.

Nutritional Information

Calories:

384 (29% from fat)

Fat:

12.5g (sat 4.3g,mono 5.1g,poly 1.9g)

Protein:

37.7g

Carbohydrate:

36.1g

Fiber:

6.5g

Cholesterol:

196mg

Iron:

7.2mg

Sodium:

975mg

Calcium:

207mg