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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

Description

Food Network Invites You To Try This Jumbo Shrimp Wrapped With Arugula And Prosciutto Recipe From Rachael Ray.

Food Network