Herbed Goat Cheese and Prosciutto Shrimp

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	John Butts wraps prosciutto around shrimp to keep the herbed goat cheese filling from escaping.   Mark Black | Staff Photographer
	John Butts wraps prosciutto around butterflied shrimp to keep the herbed goat cheese filling from escaping.   Mark Black | Staff Photographer

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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).