Ingredients

• Baby arugula (½ lb.)

• Shrimp (½ lb.)

• Lemons (2)

• Butter (3 tbsp.)

• White whine

• Thyme (1 tsp.)

• Fresh ground black pepper

• Sea salt

• Prosciutto (4 – 5 pieces – thinly sliced)

• Vito & Joe’s Extra Virgin Olive Oil

How to Prepare

1. In a bowl, stir the Vito & Joe’s Extra Virgin Olive Oil, black pepper and salt.

2. Mince the garlic and stir in.

3. Clean the shrimp.

4. Break off the head and tail.

5. Using an oyster knife, remove the shell and legs.

6. Rinse and sock in the marinade.

7. Heat a pan on top of the stove with Vito & Joe’s Extra Virgin Olive Oil.

8. Add the butter and set to high, but not hot enough to fry the shrimp.

9. Add the shrimp to the pan and cook for a few minutes.

10. When the shrimp is almost done, add a splash of wine.

11. When done, remove from the heat.

12. Tear the prosciutto into smaller strips.

13. Spoon 3 – 4 tablespoons of the juice in the pan into a bowl.

14. Squeeze 1 ½ lemons into the bowl.

15. Put the arugula into a large salad bowl.

16. Place the strips of prosciutto and the shrimp on top.

17. Sprinkle with salt, pepper, and a drizzle of Vito & Joe’s Extra Virgin Olive Oil.

18. Mix the salad together.

19. Drizzle the dressing on top. Enjoy!