Chef Laura Vitale brings you a twist on a classic Chicken Saltimbocca, perfect for either indoor or outdoor grilling in the warmer spring and summer months. Paired with a tangy fresh herb salsa featuring Bertolli Extra Virgin Olive Oil to bring it all together. Easy, quick and a crowd pleaser! —Bertolli Olive Oil
Salsa Verde Ingredients
Extra Virgin Olive Oil
Fresh parsley, loosely packed
Clove of Garlic
Salt, to taste
1 1/4 pounds
Large shrimp, selled and deveined
Slices of Baguette, cut into as many pieces as you have shrimp, make sure they're the same size as the shrimp as well (for even cooking)
8 slices of thinly sliced Prosciutto Di Parma
Drizzle of Bertolli Extra Virgin Olive Oil
Salt and Pepper, to taste
In This Recipe
Start by making the salsa. In a small bowl, add the parsley, oregano, capers and garlic and using an immersion blender, pulse through the herb mixture until it’s really finely chopped (you can do this by hand using a large sharp knife but this is faster) once the mixture is ready, add the lemon juice, oil and salt. Give everything a good stir and set in the fridge while you prep and grill the skewers.
Working with bamboo skewers, layer a shrimp and a piece of bread, I prefer to start with a shrimp and end with a piece of bread (3 pieces of each) then once you have them all done, drizzle a little oil on both sides, season with a touch of salt and pepper and finally, wrap a piece of prosciutto around the whole thing from top to bottom. Don’t panic if the prosciutto isn’t covering each piece perfectly, it’s not meant to, it should be quite rustic and not at all perfect.
Grill the skewers on a screaming hot indoor grill (or outdoor grill) for about 2 minutes per side (shrimp cook quickly so don’t over cook) when they come off the grill, place them on a platter and drizzle some salsa verde all over the top!