TODAY Food Club

Grilled polenta rounds serve as the base for a prosciutto-wrapped shrimp. It is topped with mango coulee and a fresh mango, red pepper and red onion salsa, drizzled with fresh pesto. This is a great light appetizer for a summer evening.

Prosciutto Wrapped Grilled Shrimp on Pesto Polenta Rounds with Mango Coulee and Fresh Salsa

• Servings: 1 appetizer
• Yield: 8
• Prep Time: 30 min
• Cooking Time: 10 min

Ingredients

• 2 cups diced mango, divided
• ¼ cup plus two tablespoons orange juice, divided
• ¼ cup diced red pepper
• 3 tablespoons minced red onion
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ cup chopped fresh parsley leaves (divided)
• 1 cup chopped basil leaves (divided, plus more for garnish)
• 1 large clove garlic
• ¼ cup olive oil plus 2 tablespoons (divided)
• 2 tablespoons pine nuts
• 3 tablespoons shredded parmesan
• 3 tablespoons shredded parmesan cheese
• 1 roll prepared polenta, sliced into 8 rounds
• 8 large shrimp
• 8 slices prosciutto

Preparation

1. Heat grill to medium-high heat.
2. In a blender pitcher, combine 1 cup diced mango with ¼ cup orange juice. Puree until smooth.
3. In a small bowl, combine remaining mango, remaining orange juice, red pepper, red onion, salt pepper, two tablespoons chopped parsley and two tablespoons chopped basil. Stir to combine. Cover bowl and refrigerate until ready to use.
4. In a clean blender pitcher (or food processor), combine remaining parsley, basil, garlic and olive oil. Puree until smooth. Add pine nuts and parmesan and puree until smooth. Set aside half of mixture.
5. Brush pesto on both sides of polenta rounds. Set rounds on platter and set aside.
6. Place clean shrimp on work surface. Wrap each shrimp with a slice of prosciutto and secure with a toothpick. Drizzle with olive oil. Place shrimp on grill and cook 3-4 minutes on each side, or until shrimp turns pink and prosciutto is crisp and grill marks form. In the meantime, place polenta rounds on grill and cook 2-3 minutes on each side until warmed through and grill marks form.
7. Place 8 serving plates on work surface. Spoon mango coulee on serving plates. Spoon pesto on edges of plate and use a toothpick to make swirls in sauce. Set one polenta round on top of mango coulee and spoon some coulee on top of polenta round. Place a prosciutto-wrapped shrimp on top and spoon salsa over the top. Drizzle with remaining pesto. Garnish with basil chiffonade. Serve.

Recipe Tags

• Grilling
• American
• Appetizer