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Shrimp and Prosciutto Salad


  • 2 tablespoons olive oil
  • 4 garlic cloves, crushed
  • 1 pound shrimp
  • 1/2 teaspoon red wine vinegar
  • 3 cups baguette, crust removed cut into cubes
  • 3 tablespoons unsalted butter
  • 4 ounces prosciutto
  • 1 cup basil
  • 1/4 cup grated parmesan cheese


  • In large skillet, add the olive oil and garlic. Warm over medium heat for 5 minutes, remove. Add the shrimp and stir to coat. Cook over medium heat for 6 to 9 minutes, or until the shrimp are thoroughly cooked. Add the vinegar and stir to coat.
  • Remove the shrimp from the skillet and place in a serving bowl. Set aside
  • Place the butter into the skillet and melt. Add the bread to the skillet and stir to coat with the butter. Cook until crispy and golden, about 5 minutes. Stir occasionally. Place the toasted bread into the bowl with the shrimp.
  • Add the prosciutto, basil and parmesan cheese to the shrimp and bread mixture. Stir to coat. Serve immediately.