Shredded Brussels Sprouts With Pecans And Prosciutto

• 3/4 cup chopped pecans
• 2 pounds fresh Brussels sprouts
• 2 tablespoons butter
• 1 shallot, chopped
• 2 garlic cloves, minced
• 1/4 pound prosciutto, cut into thin strips
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 cup freshly grated Parmesan cheese

1. Place pecans in a single layer in a shallow pan.
2. Bake at 350u0b0 for 8 to 10 minutes or until toasted, stirring after 5 minutes.
3. Remove discolored leaves from Brussels sprouts. Cut each sprout in half, and cut into shreds.
4. Melt butter in a large skillet over medium-high heat; add shallot and garlic, and saute 1 to 2 minutes or until tender.
5. Add shredded Brussels sprouts to skillet; saute 8 to 10 minutes or until just tender. Add prosciutto and next 3 ingredients; saute 2 more minutes. Remove from heat, and sprinkle with cheese and toasted pecans.

pecans, brussels, butter, shallot, garlic, lemon juice, pepper, salt, freshly grated parmesan cheese

Taken from www.myrecipes.com/recipe/shredded-brussels-sprouts-with-pecans-prosciutto (may not work)