Ingredients
For the Shrimp:
20 large or extra-large raw shrimp, peeled and de-veined
10 slices prosciutto, cut in half lengthwise, which will make 20 prosciutto pieces
1/3 cup olive oil
1 tsp Creole Seasoning
3 tbs coconut oil
For the Garlic Aioli:
4 garlic cloves
½ cup olive oil
1 tablespoon Dijon mustard
¼ cup grated Parmesan cheese
½ tsp ground pepper
2 tablespoons lemon juice
Pinch (1/4 teaspoon) sea salt
1/4 cup mayonnaise (grapeseed or canola oil free)
Instructions
For the Shrimp:
In a bowl mix shrimp, olive oil, creole seasoning until shrimp are thoroughly coated. Wrap shrimp with one piece of prosciutto in a winding motion from top to bottom. Repeat until all shrimp are wrapped.
In a skillet, melt coconut oil of medium low heat. Cook shrimp on each side until thoroughly cooked, about 2-4 minutes on each side.
For the Garlic Aioli:
In a blender thoroughly blend all ingredients accept for the mayonnaise. After thoroughly blending in blender, put mixture in a bowl and mix in mayonnaise until that is thoroughly blended. Transfer to a serving dish and serve with the shrimp.
