Shrimp Wrapped In Prosciutto With Curry Vinaigrette

• 1 cup chicken broth, homemade or low-sodium canned
• 1 teaspoon curry powder
• 10 shallots, peeled and minced
• 2 tablespoons white peppercorns, cracked
• 6 teaspoons white-wine vinegar
• 2 tablespoons olive oil
• 42 thin slices prosciutto, chilled
• 42 large shrimp, peeled and deveined, tail intact
• 2 tablespoons all-purpose flour
• 1 tablespoon freshly ground white pepper

1. Combine the chicken broth, curry powder, shallots and peppercorns in a small saucepan.
2. Simmer over medium-high heat until reduced by half, about 10 minutes.
3. Strain into a medium-size glass or ceramic bowl.
4. For the vinaigrette, whisk in the vinegar and 4 teaspoons of the olive oil.
5. Set aside.
6. Preheat the oven to 350 degrees.
7. Wrap 1 slice of prosciutto tightly around each shrimp.
8. Trim.
9. Combine the flour and white pepper.
10. Dust the shrimp with the pepper mixture.
11. Heat the remaining olive oil in a large saute pan over high heat.
12. Working in batches, add the shrimp and cook until golden, about 2 minutes on each side.
13. Transfer cooked shrimp to a baking sheet.
14. Bake shrimp until opaque, about 3 minutes.
15. Brush with vinaigrette.
16. Serve.

chicken broth, curry powder, shallots, white peppercorns, whitewine vinegar, olive oil, shrimp, flour, freshly ground white pepper

Taken from cooking.nytimes.com/recipes/1067 (may not work)