Ingredients
1 bay leaf
1 # large shrimp (28-30), peeled & deveined
20 wide slices of prosciutto, halved lenghthwise
VINAIGRETTE
1/2 c olive oil
3 T white wine vinegar
3 T Dijon mustard
1 T chopped shallots
1 t finely minced ginger
1 clove garlic, finely minced
1 T chopped dill
pinch of sugar
salt & pepper to taste
Preparation
Add bay leaf to large pot of water and bring to rapid boil. Add shrimp & cook, stirring constantly, until just done (2-3 mins). Be sure not to overcook. Drain shrimp, immerse in very cold water to cook, drain again. Put in glass or steel bowl.
Mix vinaigrette ingredients in a covered jar. Shake well and pour over shrimp. Coat well, cover, and refrigerate for 1 to 2 days, tossing every 12 hours.
Wrap each piece of shrimp with 1 slice of prosciutto and pierce with toothpick to hold together.
