Prosciutto Wrapped Shrimp

If you like playing with fire, try flambéing! The high temperature of the flames helps burn off the alcohol from the sambuca leaving a rich, licorice-flavoured drizzle. Serve with grilled polenta.

Serves 5 as an appetizer (2 shrimp per person)

Ingredients

• 10 slices prosciutto
• 5 to 8 fresh sage leaves, roughly chopped
• 10 large shrimp (14/16 count), peeled and deveined with tails left on
• 2 tablespoons (30 mL) extra-virgin olive oil
• 2 tablespoons (30 mL) sambuca
• 1 tablespoon (15 mL) butter (optional)

Directions

1. Lay a piece of prosciutto on work the surface, and sprinkle with the sage. Wrap the shrimp with the prosciutto leaving the tail end showing. Repeat with remaining shrimp.
2. Have ready a small heatproof container for the excess oil. Heat a large nonstick skillet over medium heat, and add the olive oil. Cook the shrimp until the prosciutto is golden brown, about 3 minutes. Flip and repeat until the shrimp is cooked and the prosciutto is golden brown and crispy.
3. Remove the pan from the heat. Drain the excess oil from the pan by carefully tilting the pan to one side and pouring the oil into the small container. Discard the oil.
4. If you’re using an electric stove, have a match ready. Return the pan to the stove over medium-high heat, and add the sambuca. if you’re using a gas stove, carefully tilt the pan away from you to ignite the gases and to make sure the flames are far from your hand. if using an electric stove, use a match, holding it right above the shrimp at the edge of the pan. Once it starts flaming, just let it burn out naturally without covering the pan. (A lid will trap unwanted alcohol, leaving an acrid taste.)
5. Scrape up the brown bits at the bottom of the pan, and add the butter, if using. Serve immediately.