Gamberetti Grigliati Con Prosciutto Di San Daniele


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

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at