Shrimp wrapped in prosciutto with sage leaves served with a tasty browned buttery, lemony sage dipping sauce.

Shrimp Saltimbocca

ingredients

• 1 pound shrimp, shelled and deviened
• * small sage leaves
• 3.5 ounces prosciutto, cut into 4-6 X 1 inch pieces
• 1 tablespoon oil
• 1 tablespoon butter
• 6 sage leaves
• 1 clove garlic, chopped
• 3/4 cup dry white wine or chicken stock
• 2 tablespoon lemon juice (~1/2 lemon)
• 1 tablespoon butter
• salt and pepper to taste

directions

1. Wrap the shrimp up in the prosciutto along with one small sage leaf optionally skewering them either on sticks or with toothpicks to hold the prosciutto on.
2. Heat the oil in a pan over medium heat, add the shrimp and cook, about 2-3 minutes per side and set aside.
3. Melt the butter in the pan, add the sage leaves and cook until the just start to change a darker color, and set aside on paper towels.
4. Add the garlic and saute until fragrant, about a minute.
5. Add the wine to the pan, deglaze, simmer until it has reduced by half, about 3-5 minutes, add the lemon juice and butter and remove from heat stirring in the butter as it melts.
6. Season the sauce with salt and pepper to taste, crumble the fried sage leaves and mix them in.
7. Serve the shrimp along with the dipping sauce and enjoy!

Note: I like to use 21-25 count shrimp for this giving about 8 skewers with 3 shrimp on each.
Option: These shrimp and the sauce, optionally with the addition of capers, would also be great tossed in pasta to make a meal out of it!

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