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Prosciutto-Wrapped Shrimp with Lemon Chive Aioli

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Warm weather is approaching and it’s closer than some of us are ready to admit. Pool and graduation party season are here and it’s officially time to up your appetizer game. These salty, crunchy prosciutto-wrapped shrimp are shamefully simple, beautiful and so tasty. If you are not a seafood lover, swap out the shrimp for thinly sliced chicken breasts or raw asparagus. The lemon aioli will become a staple in your fridge; from transforming your raw vegetable crudité platter to a steak sandwich topping, it’s a massive crowd pleaser. Aioli is the perfect marriage of garlicky, creamy mayo and a tart bite of lemon that makes the perfect summer condiment. 

The Ludacris white blend from Macchia craves to be paired with salt. This white blend, the varietals of which are unknown and kept a secret by the winery, has a surprising mouth feel of citrus notes such as pommel and sweet Meyer lemon with light floral aromatics of orange blossom and honeysuckle. The balance of prosciutto and acid-driven white blend takes the pairing to the next level. Enjoy this wine poolside while your taste buds are transported to the Italian coastline. 

Ingredients
1 lb. 16/20 size shrimp
½ lb. thinly sliced prosciutto
Black pepper

Aioli
½ cup mayonnaise
3 tablespoons lemon juice
1 small garlic clove
6 – 8 chive stems
Black pepper 

Instructions
Start by cleaning the shrimp under cold water and devein if needed. With a small paring knife, run the blade down the back side of the shrimp and remove the digestive tract. These are not harmful to eat but it’s nice to remove them. Pat dry with a paper towel and set aside. Slice prosciutto into long strips and wrap each shrimp firmly. Line a baking sheet with parchment paper and sprinkle each shrimp with fresh pepper. Lightly drizzle with olive oil; the prosciutto has fat that will keep the shrimp from drying out. Bake at 400 degrees for 12 minutes or until prosciutto is crispy and shrimp is completely opaque inside. 

In a small bowl, mix minced garlic, mayo and lemon juice with a whisk until smooth. Slowly add the olive oil and emulsify with a whisk. Add chopped chives, fresh ground black pepper and salt to taste.

 

Lauren Rose is obsessed with all things food and wine. As a part-time private chef and sommelier, full-time dinner party queen and Lodi native, she specializes in seasonal, Mediterranean fare with her own millennial twist.