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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings, 4 shrimp & 1 1/2 cups salad each)
Whisk 2 tablespoons oil, lemon juice, garlic, salt and 1/8 teaspoon pepper in a large bowl. Add arugula and toss to coat.
Peel and devein shrimp, leaving the tails on. Pat dry and sprinkle both sides with the remaining 1/8 teaspoon pepper. Wrap 1 piece of prosciutto around each shrimp.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the shrimp and cook, turning once, until just cooked through, about 4 minutes. Reduce the heat to medium, and repeat with the remaining oil and shrimp, 3 to 4 minutes. Serve the shrimp with the arugula salad.