• 10 shrimp
• 2 tbsp. fresh herbs
• 2 tbsp. shallots, chopped
• 2 fluid oz. white wine
• prosciutto as needed
• 3/4 oz. extra virgin olive oil
• 2 tbsp. parsley, chopped
• butter as needed
• stock as needed

Peel and devein the shrimp and wrap in prosciutto. Dredge the shrimp in flour. Sauté the shrimp in the olive oil, until golden brown on both sides. Sauté the shallots, herbs, and parsley. Add the wine, stock, and butter. Simmer for 2-3 minutes. Serve with lemon slices.

Courtesy - D'Affunchio's
1398 Main St.
Springfield, MA  01103