Well its been awhile....

Its been awhile since the last update, and my wife has gotten me to start cooking a little healthier for her...so lets dive right in shall we?

Prosciutto-Wrapped Shrimp with Spinach Salad

Ingredients

  • 1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided
  • 1 tablespoon lemon juice
  • 1 small clove garlic, minced
  • Pinch of salt
  • 1/8 teaspoon freshly ground pepper, divided
  • 4 cups lightly packed spinach
  • 10 raw jumbo shrimp (13-15 per pound)
  • 5 very thin slices prosciutto (about 1 ounce), cut in half lengthwise to make 8 strips
  • Whole wheat baguette
  • Parmesan cheese
Preparation
  1. Whisk 1 tablespoon oil, lemon juice, garlic, and a pinch each of salt and pepper in a large bowl. Add spinach and toss to coat.
  2. Peel and devein shrimp, leaving the tails on. Pat dry and sprinkle both sides with the remaining pinch of pepper. Wrap 1 piece of prosciutto around each shrimp.
  3. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 4 minutes total. Serve the shrimp with the spinach salad and lightly toasted whole wheat baguettes sprinkled with Parmesan cheese.



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