Prep time: 10 minutes
Cook time: 15 minutes
-15 large shrimp, shelled, deveined, tails on
-2-3oz prosciutto, diced (cured ham, optional)
-kosher salt and black pepper, to taste
-4 garlic cloves, thinly sliced
-3/4 cup extra virgin olive oil
-1 dried red pepper, chopped
-7 cherry tomatoes, cut in halves
-1/3 onion, chopped
-1 tsp lemon juice
Season the shrimp with kosher salt and black pepper. Set aside for 10 minutes.
Pour olive oil, onions and sliced garlic into a skillet on low heat until fragrant, for about 6 minutes. Add the ham, tomatoes and red chilies and stir to incorporate. Make sure the tomatoes cook until softened slightly.
Add the shrimp and cook until they become pink in color, stirring occasionally. (*If they start curling in on themselves, you are overcooking them)
Stir in lemon juice and a pinch of salt, to taste. Remove from heat, serve and enjoy!