Recipe by Rachael Ray
- 18 prawnsServings
- 18 jumbo prawns or very large shrimp, peeled and deveined, with tails left on
- EVOO, for drizzling
- 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
- 1 tsp. granulated garlic
- Salt and pepper
- 18 leaves fresh sage
- 18 slices Serrano ham
- 2 tbsp. olive oil, for sautéing
- 1/2 cup dry sherry
- 2 tbsp. butter
Dress the prawns with EVOO, the lemon zest, and granulated garlic; season with salt and pepper. Working with 1 prawn at a time, place a sage leaf where the vein used to be. Wrap each prawn with a slice of ham, overlapping the ham like the stripes on a barber pole.
In a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the prawns and cook until they are opaque in the center and the ham is very crisp, 3 to 4 minutes per side. Transfer to a platter. Add the sherry and lemon juice to the skillet and swirl until reduced to 3 to 4 tbsp., about 5 minutes. Add the butter and swirl until melted; season. Spoon the sauce over the prawns.