From: Chef/Caterer Robert Cacciola.
Yield: 16 appetizers.
1 lemon
16 large shrimp (about 1 lb.), shelled and deveined, tails on
1 tsp. olive oil
16 arugula leaves (each about 4" long)
8 large, thin slices Prosciutto di Parma® (about 4 oz.)
Finely grate enough lemon rind ( yellow part only) to make 1/2 tsp.; set aside. Halve lemon; squeeze out 1/2 tsp. juice. Set aside and slice remaining lemon. In large saucepan, place 2 qt. water and lemon slices; bring to boil. Add shrimp; cook until opaque, about 2 minutes. Drain and cool under running water. In medium-size bowl, combine oil and reserved lemon rind and juice. Add arugula; toss to combine.
To assemble: Cut each Proscuitto di Parma® slice crosswise in half; fold in half lengthwise to make a 1" wide strip. Place 1 arugula leaf and shrimp on each strip. Wrap Proscuitto de Parma® strips around arugula and shrimp.
