Ingredients

• 8 ounces serrano ham or 8 ounces prosciutto
• 1 lb medium shrimp, peeled and deveined
• 3 -4 tablespoons olive oil
• 2 tablespoons minced garlic
• 1/2 teaspoon dried red pepper flakes, to taste
• 2 tablespoons dry white wine
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon, zest of
• 1 tablespoon minced fresh parsley
• 1 teaspoon paprika
• 2 tablespoons minced shallots
• 1 teaspoon finely grated lemon, zest of
• 2 tablespoons fresh lemon juice
• 5 tablespoons extra virgin olive oil, to taste
• salt & freshly ground black pepper
• 1 head red leaf lettuce or 1 head green leaf lettuce, rinsed,dried and torn into pieces
• 4 ounces manchego cheese (or Parmesan or asiago)
• chopped fresh parsley (to garnish)
• cracked black pepper (to garnish)

Instructions

1. Cut the ham into 1/2-inch-thick strips, about 6 inches long.

2. Wrap each strip snugly around the center of each shrimp.

3. Heat the olive oil in a large non-stick skillet over high heat until very hot.

4. Add the shrimp and cook until pink and opaque on the outside, about 2 minutes.

5. Turn the shrimp, stir in the garlic and red pepper flakes and cook for about 30 seconds, then stir in the wine and lemon juice.

6. Cook until the liquid is nearly evaporated and the shrimp are opaque throughout, about 1 minute longer.

7. Take the pan from the heat and stir in the lemon zest, parsley and paprika.

8. Put the shrimp in a bowl and refrigerate, uncovered, until chilled, about 30 minutes.

9. If storing for longer than 30 minutes, cover tightly once chilled.

10. For the salad dressing, stir together the shallot, lemon zest and lemon juice.

11. Slowly drizzle in the olive oil, whisking constantly, until emulsified (slightly thickened).

12. Season to taste with salt and pepper.

13. Put the lettuces in a large bowl, drizzle the dressing over, and toss.

14. Arrange the salad on individual plates and top with the shrimp arranged in a circular fan.

15. Make thin shavings of the manchego cheese using a vegetable peeler and sprinkle the cheese over the shrimp.

16. Garnish with parsley sprigs and cracked pepper.

17. Note: The shrimp should not be too crowded in the skillet or they won't cook as quickly and evenly as they should.

18. Cook in batches, if necessary.