24 jumbo shrimp, deveined and shelled if desired
2/3 cup cognac
24 thin slices of fatty prosciutto or very lean bacon
24 fresh sage leaves
Salt and fresh ground black pepper
Lemon wedges for garnish
Marinate the shrimp in the cognac for 1 hour at room temperature. Drain and wrap each shrimp in a thin slice of prosciutto. Thread on skewers alternately with a sage leaf (or sprinkle shrimp with ground sage if fresh is not available). Season with salt and pepper.
When ready to cook, heat the grill or broiler until hot. Cook shrimp 5 to 7 minutes on each side, or until prosciutto fat is sizzling hot. Garnish with lemon wedges and serve immediately.
Ferrara's Little Italian Cookbook
By Alfred Lepore, 1997
Ferrara Bakery & Café, Inc.
185 Grand Street
New York City, NY 10013
Kate's Global Kitchen for August-September 2002:
08/30/02 More Grilling, All Year Long
09/06/02 "Meating" the Italian "Salumeria"
09/13/02 Cooking Up an Italian Life
09/20/02 Savoring Salt-Packed Anchovies & Capers
09/27/02 The Little Italian Cookbook, Revised
Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created August 2002
Copyright © 1994-2017,