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Sheet Pan Prosciutto-Wrapped Shrimp & Mediterranean Vegetables


Nonstick cooking spray

1 bunch asparagus, trimmed and halved crosswise (about 1 pound)
1 small eggplant, cut into 1-inch pieces
½ medium red onion, cut into 1-inch pieces
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 package (3 ounces) Fiorucci® Smoked Prosciutto, halved lengthwise
12 raw 16-20 count tail-on peeled and deveined shrimp
1 package (10 ounces) cherry tomatoes
2 garlic cloves, minced
2 teaspoons chopped fresh oregano
½ cup crumbled feta cheese


Prep: 15 minutes | Roast: 18 minutes | Serves: 4

1. Preheat oven to 450°; line 2 rimmed baking pans with parchment paper and spray with cooking spray. In large bowl, toss asparagus, eggplant, onion, oil, salt and pepper; spread on 1 prepared pan and roast 10 minutes.

2. Wrap 1 piece of prosciutto around each shrimp; place on second prepared pan.

3. Stir tomatoes, garlic and oregano into vegetable mixture; sprinkle with cheese. Roast shrimp and vegetable mixture 8 minutes or until internal temperature of shrimp reaches 145° and vegetables are tender. Makes about 4 cups vegetables.


Approximate nutritional values per serving (3 shrimp, 1 cup vegetable mixture): 284 Calories, 17g Fat (7g Saturated), 157mg Cholesterol, 1173mg Sodium, 11g Carbohydrates, 4g Fiber, 5g Sugars, 24g Protein