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1 lemon zested and juiced
3 Tablespoons Mission Extra Virgin Olive Oil (from The Gourmet Farm Girl line of Oils)
Plus extra for finishing
20 fresh jumbo shrimp (or frozen fully cooked)
20 pieces of fresh arugula leaves
20 small pieces of prosciutto
20 cherry or grape tomatoes
20 wooden tooth picks or party picks
Small batch of fresh cilantro
Whisk together the balsamic, lemon juice, zest and oil; set aside
Steam or boil the shrimp for 3-5 minutes till orange in color and shaped like a C. Drain and cool for 10-15 minutes. If using frozen; thaw completely according to package directions.
Once cool, pour the balsamic dressing over the shrimp and toss to coat.
Place one shrimp on top of a piece of arugula and prosciutto; gently wrap and secure with a pick and top with a tomato. Repeat till finished; drizzle with 1-2 tablespoons of the oil (optional)
Chop the cilantro and sprinkle over the top; serve immediately or refrigerate before serving.
Serves 5-6