Recipe by Rachael Ray
- 6 to 8 as a starter or 4 as an entréeServings
20 to 24 peeled, deveined large shrimp, tails on
Salt and pepper
3 tbsp. olive oil, plus more for drizzling
4 large cloves garlic, grated or chopped
20 to 24 leaves fresh sage
20 to 24 thin slices prosciutto di Parma, fat trimmed
3 oz. pancetta, finely chopped
1 medium white or yellow onion, quartered and thinly sliced
1 can (about 15 oz.) cannellini beans, drained
1 large head escarole, coarsely chopped
About 1/8 tsp. freshly grated nutmeg
1 tbsp. sherry vinegar or white balsamic vinegar
1 lemon, juiced (about 1/4 cup)
1. In a medium bowl, season the shrimp with salt and pepper. Drizzle with oil. Mix in half the garlic. Let marinate for 8 to 10 minutes.
2. Working with 1 shrimp at a time, place 1 sage leaf lengthwise along the back of the shrimp. Wrap 1 slice of prosciutto around the shrimp, overlapping the prosciutto as you go.
3. In a large skillet, heat about 1/2 tbsp. oil, a half turn of the pan, over medium-high. Add the shrimp. Cook until the shrimp are just opaque in the centers and the prosciutto slices are crisp, 2 to 3 minutes per side. Transfer to a platter.
4. In the skillet, heat the remaining 2 1/2 tbsp. oil, about two and a half turns of the pan, over medium-high. Add the pancetta. Cook, stirring occasionally, until the fat begins to render, about 2 minutes. Add the onion and the remaining garlic. Cook, stirring often, until softened, 3 to 4 minutes. Add the beans and stir until heated through, about 2 minutes. Add the escarole and nutmeg; season. Cook, tossing often, until the escarole is just wilted, 2 to 4 minutes. Add the vinegar and lemon juice. Arrange the salad in shallow bowls. Top with the shrimp.