Shrimp Wrapped In Ham - cooking recipe

Ingredients

Dressing
2 tomatoes, peeled and seeded
1 small red onion, very finely chopped
4 tablespoons very finely chopped fresh parsley
1 tablespoon capers, drained,rinsed,chopped
1 large fresh lemon rind, of finely grated
4 tablespoons extra virgin olive oil
1 tablespoon sherry wine vinegar
Shrimp
16 slices thin prosciutto
16 raw jumbo shrimp, shelled and deveined,tails intact
extra virgin olive oil, extra

Preparation

Dressing: Finely chop the prepared tomato flesh and put it, the onion, parsley, capers and lemon rind in a bowl.
Mix gently.
Combine the oil and vinegar and add the other ingredients.
Set aside until required.
Shrimp: Wrap a slice of ham around each shrimp and rub with a little of the extra oil.
Place the shrimp in a heatproof dish large enough to hold them in a single layer.
Bake in a preheated oven 325f/160f for 10 minutes.
Transfer the shrimp to a serving platter and spoon the dressing over.
Serve at once, or let cool to room temperature.
To peel the tomatoes, remove the core and cut a small cross in the top of each one.
Put them in a heatproof bowl and cover with boiling water, allow to stand for 30 seconds.
Remove with a slotted spoon to a bowl of ice water.
Peel the skin off, then cut in half and scoop out the seeds with a teaspoon.