Jumbo Shrimp Wrapped with Arugula and Prosciutto

Ingredients

• 18 cooked
• frozen jumbo shrimp
• defrosted
• 1 lemon
• zested and juiced
• 1 clove garlic
• finely chopped
• Coarse salt and black pepper
• 2 tablespoons extra virgin olive oil
• eyeball it
• 2 cups trimmed arugula leaves
• 9 slices imported prosciutto
• 1/3 pound
• 18 grape tomatoes
• 18 party picks
• 3 or 4 inches long

Instructions

1. Place shrimp in shallow dish and add lemon zest and juice, garlic, salt, pepper and extra-virgin olive oil.
2. Toss shrimp to coat evenly with dressing.
3. Arrange the arugula in piles of 2 or 3 leaves, working with 6 piles at a time.
4. Pile up 3 slices of prosciutto and cut in half across.
5. To assemble the shrimp, place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto.
6. Assemble 6 pieces at a time, like an assembly line.
7. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick.
8. Arrange the shrimp appetizers on a platter and don't forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks, once guests finish the appetizers.