Prosciutto Wrapped Shrimp and Brussel Sprout Salad


1 lb. Brussels sprouts shredded
2 oz. Dried cranberries.
2 oz. Toasted pistachios
3 oz. Apple cider
2 oz. Extra Virgin Olive Oil
1 oz. Lemon juice
Mix all ingredients well.

Proscuitto Wrapped Shrimp:
8 oz. Apple cider
2 oz. Honey
Combine and reduce on medium heat until thickens to a syrup.

Pan sear in olive oil, 8 shrimp wrapped in prosciutto. Once shrimp are turned over add 1 tsp butter to the pan, fresh sage leaves and 1 tsp of cider reduction. Serve immediately over room temp Brussels sprout salad. Enjoy

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