This is one of those super simple recipes that deliver a ton of flavor, turning a mid-week dinner into a special event. Since seafood in general doesn’t need to be marinated for a long time, you can do the whole prep after arriving home from work. But, if you want to make things even easier, make the marinade, clean the shrimp early in the morning, and keep both items in the fridge until showtime. Since we have the luxury of coming home for lunch every day, that’s when I normally get this type of prep work done. A small investment of time at noon, and voilà: painless dinner later in the evening.
PROSCIUTTO-WRAPPED SHRIMP SKEWERS
(slightly adapted from a recipe by Rachael Ray)
3 tablespoons olive oil
4 scallions, white parts finely chopped and green parts thinly sliced on an angle, divided
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