This recipe for jumbo shrimp wrapped in thin strips of prosciutto and served on a lemony bed of arugula is a practically effortless recipe for two. Wrap your shrimp and make the dressing ahead of time, and you'll have dinner on the table even faster. Serve with toasted whole-wheat baguette sprinkled with Parmesan cheese.
Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.
4 shrimp & 1 1/2 cups salad
248 calories; protein 24.4g; carbohydrates 4g; dietary fiber 0.6g; sugars 0.9g; fat 14.8g; saturated fat 2.3g; cholesterol 189.7mg; vitamin a iu 1097.4IU; vitamin c 8.5mg; folate 62.9mcg; calcium 135.7mg; iron 1mg; magnesium 48.7mg; potassium 303.7mg; sodium 671.9mg; thiamin 0.1mg.