12 tablespoons goat cheese
1 teaspoon chopped fresh parsley
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1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh chervil
1 teaspoon chopped fresh oregano
2 teaspoons minced garlic
Salt and pepper
12 large shrimp, peeled, tail-on and butterflied
12 thin slices of prosciutto
2 tablespoons olive oil
Drizzle of white truffle oil
In a mixing bowl, blend the cheese, herbs and garlic together. Season the mixture with salt and pepper.
Season the shrimp with salt and pepper. Press 1 tablespoon filling into the middle of each shrimp and fold back together. Wrap each shrimp tightly with one piece of prosciutto.
In a saute pan heat the olive oil. When the oil is hot, add the stuffed shrimp and sear for 2 to 3 minutes on each side, or until the shrimp turn pink and their tails curl in toward their body. Remove from the pan and place on a large plate. Drizzle the shrimp with truffle oil. Garnish with parsley.
Serves six (appetizer portions).