Shrimp Wrapped In Ham

• Dressing
• 2 tomatoes, peeled and seeded
• 1 small red onion, very finely chopped
• 4 tablespoons very finely chopped fresh parsley
• 1 tablespoon capers, drained,rinsed,chopped
• 1 large fresh lemon rind, of finely grated
• 4 tablespoons extra virgin olive oil
• 1 tablespoon sherry wine vinegar
• Shrimp
• 16 slices thin prosciutto
• 16 raw jumbo shrimp, shelled and deveined,tails intact
• extra virgin olive oil, extra

1. Dressing: Finely chop the prepared tomato flesh and put it, the onion, parsley, capers and lemon rind in a bowl.
2. Mix gently.
3. Combine the oil and vinegar and add the other ingredients.
4. Set aside until required.
5. Shrimp: Wrap a slice of ham around each shrimp and rub with a little of the extra oil.
6. Place the shrimp in a heatproof dish large enough to hold them in a single layer.
7. Bake in a preheated oven 325f/160f for 10 minutes.
8. Transfer the shrimp to a serving platter and spoon the dressing over.
9. Serve at once, or let cool to room temperature.
10. To peel the tomatoes, remove the core and cut a small cross in the top of each one.
11. Put them in a heatproof bowl and cover with boiling water, allow to stand for 30 seconds.
12. Remove with a slotted spoon to a bowl of ice water.
13. Peel the skin off, then cut in half and scoop out the seeds with a teaspoon.

dressing, tomatoes, red onion, fresh parsley, capers, lemon rind, extra virgin olive oil, sherry wine vinegar, shrimp, thin prosciutto, jumbo shrimp, extra virgin olive oil

Taken from www.food.com/recipe/shrimp-wrapped-in-ham-77701 (may not work)