Grilled prosciutto-wrapped shrimp with miso-almond butter
1 pound large uncooked shrimp, shelled, deveined
1/2 teaspoon salt
Freshly ground pepper
1/4 pound sliced prosciutto, cut lengthwise in long, thin strips
1 cup marcona or blanched almonds, see note
2 tablespoons each: olive oil, miso, water
1 tablespoon brown sugar
1 teaspoon soy sauce
Thinly sliced basil
Makes 4 servings.
1. Heat a grill or grillpan. Season the shrimp with salt and pepper; wrap each shrimp in a strip of the prosciutto. Set aside.
2. Put the almonds, oil, miso, water, sugar and soy in a blender; blend until almost smooth. Grill shrimp until pink, about 1 minute per side. Spread a little almond butter on each of four plates; place shrimp on top. Garnish with basil.
Note: Spanish marcona almonds are available in some supermarkets such as Treasure Island and Whole Foods.
Nutrition information per serving: 449 calories, 57 percent of calories from fat, 30 g fat, 4 g saturated fat, 190 mg cholesterol, 14 g carbohydrates, 35 g protein, 1,904 mg sodium, 4 g fiber