12 large shrimp
- 12 large prawns 16-20 count peeled and deveined tail on
- 12 slices of thin sliced prosciutto
- 2 lemons zested
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) cold butter for frying
- 3 tbsp (45 ml) cold butter
- ¼ cup (60 ml) Grand Marnier liquor
- ½ cup (125 ml) orange juice
- ¼ cup (60 ml) fresh chopped parsley
- freshly ground pepper
- Place clean prawns in a medium bowl. Add the zest and season with pepper.
- Wrap a piece of prosciutto around the prawns evenly, leaving the tail exposed.
- Repeat with remaining prawns and prosciutto.
- Place a medium non-stick skillet over medium heat. Add oil and 1 tablespoon butter to pan and allow to heat 1 minute.
- Place prawns into pan being careful not to overcrowd.
- Cook until the prosciutto is golden brown and crispy. Flip and repeat until the prawn if fully cooked and prosciutto is golden and crispy on all sides.
- Tip the pan and remove excess oil from pan.
- Add the Grand Marnier and flambé the prawns. Have a lid nearby to put out the flames if they don’t die on their own.
- Remove prawns and set aside to keep warm.
- Return the pan to medium heat and add the orange juice. Cook for about 2 minutes or until bubbling and slightly thick. Reduce heat to low and slowly start whisking the cold butter into the sauce for a smooth creamy consistency.
- Remove the sauce from the heat and add the fresh parsley.
- Drizzle sauce all over shrimp and finish with a few good turns of fresh pepper.