1 pound unpeeled fresh jumbo shrimp (16 –20 ct.)
2 cloves of fresh garlic, minced
1 teaspoon salt
1 teaspoon ground pepper
2 Tablespoons olive oil
1 (3.5 ounce) round smoked
Gouda cheese
4 ounce prosciutto ham, thinly sliced
1/2 cup olive oil
1/4 cup white balsamic
Vinegar
2 Tablespoons chopped rosemary
Pinch of cayenne pepper
Peel shrimp, and devein.
Tip: To help the shrimp curve during cooking, make a deep slit down the back of each shrimp using a small pairing knife, cutting to but not through the inside curve of the shrimp. Pull the sand vein away with the tip of knife.
Sauté the shrimp in 2 Tablespoons of hot oil, with the garlic and salt and pepper for about 3 minutes until the shrimp turns pink. Remove from heat and cool.
Cut the Gouda cheese into 1-inch cubes.
Cut the prosciutto into thin strips.
Wrap the prosciutto around the cheese cubes; insert the cubes into the shrimp, securing with wooden toothpicks.
Cover the shrimp and chill for 10 minutes.
While the shrimp cools, whisk together 1/2 cup olive oil, the white balsamic vinegar, rosemary, and cayenne pepper to a bowl.
Add the shrimp to the marinade and toss. Let stand in the marinade sauce for another 10 minutes, discard the marinade and serve the shrimp.