Ingredients for Shrimp And Prosciutto With Balsamic Dressing
- Red Bell Peppers
- 1 (15-ounce) can garbanzo beans (drained and rinsed)
- Artichoke Bottoms
- Cooked Shrimp
- Approximately 12-15 slices prosciutto (depending on size of shrimp)
- Radicchio
- Cherry Pepper
- Kalamata Olive
- Balsamic Vinaigrette
- Olive Oil
- Balsamic Vinegar
- Shallot
- Salt
- Fresh Ground Pepper
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How to Make Shrimp And Prosciutto With Balsamic Dressing
- Char 1 red bell pepper directly over a gas flame or under a broiler until the skin is blackened. Place in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Peel, remove seeds, and dice into matchstick-sized pieces.
- In a medium bowl, combine 1 (15-ounce) can of garbanzo beans (drained and rinsed), 1 (14-ounce) can of artichoke hearts (drained and quartered), and the diced bell pepper.
- **Balsamic Glaze:** In a small jar with a tight-fitting lid, whisk together 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, and a pinch of salt and pepper.
- Close the jar tightly and shake vigorously to emulsify the dressing.
- Wrap each of 1 pound large shrimp with 1 slice of prosciutto.
- Arrange radicchio leaves on serving plates.
- Add the balsamic glaze to the garbanzo bean mixture and toss gently to coat.
- Spoon the garbanzo bean mixture onto the radicchio leaves, dividing it evenly among the plates.
- Top each serving with the prosciutto-wrapped shrimp.
- Drizzle remaining balsamic glaze over the shrimp.
- Garnish with a few pickled pepper slices and olives.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
2g
Fat
12g
Carbs
14g
