Prosciutto-Wrapped Stuffed Shrimp
Yields: 8 servings
  • 2 large ripe avocados, pitted and cubed
  • ½ cup diced red onion
  • ¼ cup plus 1 tablespoon chopped fresh cilantro, divided
  • 2 tablespoons minced jalapeño
  • 2 tablespoons orange zest
  • 2 tablespoons fresh orange juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 large egg
  • 3 green onions, chopped (green parts only)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Old Bay seasoning
  • ⅛ teaspoon garlic powder
  • ¾ cup plain bread crumbs
  • 1 pound peeled and deveined jumbo fresh shrimp (tails left on)
  • ½ pound thinly sliced prosciutto, halved lengthwise
  1. Preheat oven to 400°. Spray a rimmed baking sheet with cooking spray.
  2. In a medium bowl, gently combine avocado, red onion, ¼ cup cilantro, jalapeño, orange zest and juice, vinegar, and oil. Cover and refrigerate until ready to serve.
  3. In a small bowl, combine cream cheese and mayonnaise. Add egg, green onion, Worcestershire, Old Bay, garlic powder, and remaining 1 tablespoon cilantro, stirring to combine. Stir in bread crumbs.
  4. Make a shallow cut lengthwise on the inside curve of each shrimp, cutting into but not through the back of each shrimp. Place a heaping tablespoonful of stuffing mixture into each butterflied shrimp. Wrap each shrimp in a piece of prosciutto, and place on prepared pan.
  5. Bake for 20 to 25 minutes. Serve immediately with avocado relish.
Recipe by Louisiana Cookin at