Sambuca Marinated Shrimp with Rosemary

Recipe courtesy of Bill Stewart - Executive Chef, Blue Latitudes Bar & Grill, Dover, New Hampshire.

Directions

Use jumbo shrimp for this dish which has been butterflied and placed into a mixture of Sambuca, a touch of chopped garlic, fresh rosemary and marinate for approximately 1 hour.

The best Proscuitto is Proscuitto De Parma, which originates in the Parma region of Italy, ask your butcher, he’ll know, this is generally 20.00 per pound, and it is cut paper thin, a little goes a long way.

Take one shrimp and wrap the Proscuitto around the shrimp and secure with toothpick , This is then grilled. It can be baked but grilling is best, soak the toothpicks in water for an hour our prior to assembly to avoid burning on grill. As the shrimp cooks the Proscuitto shrinks around it and creates little sweet pockets of fish and ham, sprinkle with fresh lemon and serve as an appetizer.