RH Staff

Yield: 4 servings.

4 Tbsp. extra virgin olive oil
2 green onions, minced
2 garlic cloves, minced

8 jumbo Wild Americn Shrimp, peeled, deveined, coarsely chopped
1 Tbsp. lime juice
2 Tbsp. champagne or white wine vinegr
¹ /4 cup parsley, chopped
to taste, sea salt and pepper
4 flour tortillas
8 thin slices Prosciutto di Parma
¹ /4 lb. tender mixed greens
1 roasted yellow pepper, cut in thin slices

Preheat oven to 375°F. In a medium sauté pan, heat olive oil over medium heat. Add green onions and garlic, and stir for about 1 minute without browning. Add shrimp and cook for 2-3 more minutes¯just until shrimp turn pink. Remove from heat, add lemon juice, vinegar, parsley, salt and pepper. Stir well. Transfer to a large bowl. Place tortillas in the oven for 3-6 minutes or until lightly toasted and crunchy. Transfer tortillas to a plate. Arrange prosciutto slices on top. Toss mixed greens with shrimp vinaigrette and place on top of prosciutto tostada. Garnish with roasted pepper strips.

WILD AMERICAN SHRIMP