The Chef

Restaurants

Meals

Drinks

Restaurants›La Pizzeria Italian Pizza and Bar›Prosciutto And Gamberoni Recipe

Prosciutto And Gamberoni Recipe

Name: La Pizzeria Italian Pizza and Bars PROSCIUTTO AND GAMBERONI Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 count large prawns (gamberoni), peeled leaving tail on, deveined; 6 slices prosciutto slices, thinly sliced; 2 tbs extra-virgin olive oil; 1 tbs fresh lemon juice; 1 clove garlic, finely grated or minced; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp crushed red pepper flakes (optional); 4 cups fresh arugula (rocket), washed and spun dry; 0.5 cups shaved Parmesan or Pecorino; 12 count cherry tomatoes, halved (optional); 2 tbs toasted pine nuts (optional); 2 tbs fresh lemon juice; 4 tbs extra-virgin olive oil; 0.5 tsp Dijon mustard; 0.5 tsp honey or agave (optional, to balance acidity); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tsp extra-virgin olive oil for finishing (optional); 2 count lemon wedges

Inspired by La Pizzeria Italian Pizza and Bar

Time30m

Serves4

Prosciutto wrapped prawns over arugula salad with lemon dressing

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Prosciutto-wrapped Gamberoni

12 count large prawns (gamberoni), peeled leaving tail on, deveined

6 slices prosciutto slices, thinly sliced

2 tbs extra-virgin olive oil

1 tbs fresh lemon juice

1 clove garlic, finely grated or minced

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp crushed red pepper flakes (optional)

Arugula Salad

4 cups fresh arugula (rocket), washed and spun dry

1/2 cups shaved Parmesan or Pecorino

12 count cherry tomatoes, halved (optional)

2 tbs toasted pine nuts (optional)

Lemon Dressing

2 tbs fresh lemon juice

4 tbs extra-virgin olive oil

1/2 tsp Dijon mustard

1/2 tsp honey or agave (optional, to balance acidity)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Finishing

1 tsp extra-virgin olive oil for finishing (optional)

2 count lemon wedges

Method

Prosciutto-wrapped Gamberoni

Prepare prawns

Pat the prawns very dry with paper towels. Leave the tails on for presentation. Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Slice prosciutto

Cut each prosciutto slice in half lengthwise so there are 12 strips (one per prawn).

Wrap prawns

Wrap one prosciutto strip tightly around the body of each prawn, leaving the tail exposed. Tuck the end under the prawn to secure.

Cook prawns

Heat a large nonstick skillet or cast-iron pan over medium-high heat and add 2 tbs olive oil. When oil shimmers, add the wrapped prawns in a single layer, prosciutto seam-side down. Cook 1.5–2 minutes per side, turning once, until prawns are opaque and prosciutto is crisped but not burnt (internal temperature ~63°C/145°F). If pan-smoke is a concern, reduce heat slightly.

Finish prawns

In the last 30 seconds of cooking, add 1 tbs lemon juice, the minced garlic, and optional red pepper flakes to the pan. Toss briefly to glaze the prawns. Transfer to a plate and let rest 1–2 minutes. Taste and adjust seasoning with remaining 1/2 tsp salt if needed.

Lemon Dressing

Whisk together 2 tbs lemon juice, 4 tbs olive oil, 1/2 tsp Dijon, 1/2 tsp honey (if using), 1/2 tsp salt and 1/4 tsp pepper in a small bowl until emulsified. Alternatively, combine in a jar and shake vigorously. Taste and adjust seasoning or acidity to preference.

Arugula Salad

Place the washed arugula in a large bowl. Add halved cherry tomatoes and toasted pine nuts if using.

Dress the salad: drizzle about two-thirds of the lemon dressing over the arugula and gently toss to coat. Reserve remaining dressing to finish if needed.

Arrange salad on a serving platter or divide among four plates. Scatter the shaved Parmesan over the top.

Assembly & Finishing

Place three prosciutto-wrapped prawns on each portion of the dressed arugula (or arrange all prawns decoratively over a central platter). Drizzle the reserved dressing or 1 tsp finishing olive oil over the prawns for shine.

Garnish with toasted pine nuts if desired and serve with lemon wedges on the side for additional squeeze. Serve immediately while prawns are warm and prosciutto is crisp.