Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad
Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad is a gluten free and pescatarian recipe with 4 servings. This recipe covers 49% of your daily requirements of vitamins and minerals. One portion of this dish contains around 42g of protein, 19g of fat, and a total of 517 calories. Head to the store and pick up lemon juice, cherry tomatoes, butter, and a few other things to make it today. To use up the lemon rind you could follow this main course with the Lemon-Almond Cake with Lemon Curd Filling as a dessert. It works well as an expensive main course. From preparation to the plate, this recipe takes roughly 45 minutes.
To prepare dressing, combine first 8 ingredients, stirring with a whisk; set aside.
To prepare salad, combine water and 1/3 cup lemon juice in a Dutch oven.
Cut off stem of each artichoke to within 1/2 inch of base; peel stem.
Cut 1 inch off tops of artichokes.
Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.
Cut artichokes lengthwise into quarters; place in lemon water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender.
Drain and plunge into cold water.
Remove fuzzy thistles from bottoms with a spoon.
Combine artichokes, fennel, and next 4 ingredients (fennel through capers) in a large bowl.
Drizzle dressing over salad; toss gently to coat. Set aside.
To prepare shrimp, melt butter in a small saucepan over low heat.
Add 2 garlic cloves; cook 1 minute, stirring frequently.
Add rind and next 4 ingredients (rind through hot sauce), stirring with a whisk.
Cut prosciutto slices lengthwise into 1/2-inch strips. Wrap prosciutto strips around shrimp. Arrange shrimp on a broiler pan coated with cooking spray.
Brush shrimp with half of butter mixture; broil 3 minutes.
Remove pan from oven. Turn shrimp; brush with remaining butter mixture. Broil an additional 3 minutes or until shrimp are done.
Arrange 1 1/2 cups salad on each of 4 plates. Top each serving with about 4 ounces prosciutto-wrapped shrimp.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.
GIFFT by Kathie Lee Gifford Pinot GrigioGIFFT Pinot Grigio bursts with lively pear and tropical fruits, balanced by crisp acidity and an elegantly refined freshness. Featuring ripe stone fruit and citrus aromas, this wine showcases melon, nectarine and Meyer lemon flavors that finish light and refreshing.