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500 g cooked medium shrimp, peeled, about 24 shrimps
3 tbsp bottled sun-dried tomato salad dressing
2 tbsp fresh lime juice
1 tbsp finely chopped fresh cilantro leaves
1/2 tsp dried hot red-chili flakes, optional
8 large slices prosciutto
4 green onions
If using frozen shrimp, do not thaw. Place in a sieve and rinse under cold running water until ice crystals melt. Pat dry with paper towels. In a medium-size bowl, whisk dressing with lime juice, coriander and chili flakes, if using. Add shrimp and toss to coat. Set aside. Trim some of fat from prosciutto. Slice each piece lengthwise into 3 long thin strips. Slice green onions into long thin strips, each about 2 inches (5 cm) long. Remove shrimp from dressing. Shake off excess dressing. Wrap a slice of prosciutto around each shrimp. Gently press meat to shrimp to help fasten. Tuck a few strips of onion under meat so they fan out. Arrange on a platter. Serve immediately or cover with plastic wrap and refrigerate up to 4 hours.
Calories 25, Protein 3.5g, Carbohydrates 0.5g, Fat 0.9g, Sodium 82mg.
Wrapped up like tiny presents, these appetizers are sure to be a hit.