Shrimp Saltimbocca

Shrimp Saltimbocca

1 1/2 lbs large shrimp, peeled with tails left on
6 whole fresh sage leaves
6 thin slices of prosciutto, cut into 1×3 inch strips (4 strips per piece)
1 Tbsp. olive oil
1 clove garlic, smashed
2 cloves garlic, minced
2/3 cup dry vermouth or white wine
juice from 1/2 lemon
3 Tbsp. cold butter
1 Tbsp. minced fresh parsley
salt and pepper

Wrap each shrimp with a piece of proscuitto and secure using a toothpick, or by placing 3 or 4 shrimp on a skewer at a time.

Heat the oil in a large skillet over medium-high heat until it begins to shimmer. Add sage leaves and the smashed clove of garlic. Cook until sage leaves begin to change color and are fragrant, about30 seconds. Remove the sage with a slotted spoon.

Add the shrimp to the pan, and cook until golden brown, 2-3 minutes. Flip and cook on other side until golden brown, about 3 more minutes. Remove the garlic clove and discard. Remove the shrimp and keep warm. Repeat with remaining shrimp.

If there is any excess fat in the skillet, pour it off. Add the chopped garlic, stir in the vermouth, scraping up the browned bits, and simmer until it’s reduced to about 3-4 Tbsp. Stir in lemon juice.

Turn heat down to low, and whisk in the butter. Off the heat, stir in the parsley and season with salt and pepper. Spoon sauce over shrimp, and crumble (or serve whole) the fried sage leaves on top before serving.

Source: adapted from Cook’s Illustrated, May 2008 via Elly Says Opa