Lemon-Honey Shrimp with Prosciutto
The saltiness of the prosciutto, the tartness of the lemon, and the sweet honey finish make this an elegant way to serve shrimp.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Medium
- 1¼ lbs. shrimp (21–25 count), peeled and deveined
- 3 oz. prosciutto, very thinly sliced
- 3 Tbsp. olive oil
- ½ cup chicken stock
- 2 Tbsp. lemon juice
- 1 Tbsp. honey
- ½ tsp. salt
- ½ tsp. ground black pepper
- Pat the shrimp dry with paper towels. Cut the prosciutto into strips about 1½" wide and 2½ to 3" long. Wrap a strip of prosciutto around the center of each shrimp, pressing lightly to seal.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning once, until the shrimp start to turn pink and the prosciutto starts to crisp, about 4 to 5 minutes. Season with pepper. Transfer the shrimp to a plate and tent with foil to keep warm.
- Add the stock, lemon juice, and honey to the pan and bring to a simmer. Add the shrimp and any accumulated juices to the pan and stir to coat the shrimp evenly, being careful not to damage the prosciutto wrapping. Heat through, about 1 to 2 minutes. Season with salt and pepper and serve hot.