24 large shrimp
24 San Daniele Prosciutto slices
24 small fresh bay leaves
1 teaspoon Cognac
2 teaspoons olive oil
How to make Gamberetti grigliati con Prosciutto di San Daniele:
Shell the shrimp and season with salt and pepper. Place a bay leaf on top of each prawn, wrap with a slice of San Daniele Prosciutto and put it in a pan. Drizzle the rolls with the olive oil and let them cook for 10 minutes, checking that the prosciutto doesn’t burn.
Add the Cognac and let it evaporate. Serve with mashed potatoes prepared with olive oil