12 jumbo shrimp
4 cup arugula
12 slices prosciutto
1 bunch sage
2 TBSP red wine vinegar
1 lemon
2 TBSP Pomegranate molasses
1 cup pomegranate seeds
1 cup pomegranate juice
1/2 cup evoo
1 head radicchio


1. Peel and devein shrimp, leave tail on
2. Season shrimp in mixing bowl with salt and pepper
3. Nestle a sage leaf around the back side of the shrimp, then wrap in prosciutto and place on a baking sheet
4. Sear the shrimp in a hot saute pan in evoo until golden brown on all sides
5. Remove the shrimp from the pan and deglaze with pomegranate juice, red wine vinegar, pomegranate molasses and fresh sage leaves
6. Season with salt and pepper
7. Reduce to a syrup consistency and add half the pomegranate seeds
8. Mix arugula and radicchio in a bowl with evoo, red wine vinegar, pomegranate seeds, half of lemon and salt and pepper
9. Place shrimp around a platter and Place arugula salad in center of platter
10. Drizzle pomegranate glaze over the shrimp
11. Serve with a half lemon and enjoy!

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