Easy Prosciutto-Wrapped Shrimp

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  Prosciutto, Cured, Sliced
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  Shrimp(454g)
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  Butter(30g)
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  salt and pepper
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  Butter(60g)
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  Garlic powder(10g)
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  pinch of salt and pepper

Instructions

1. 1Slice the prosciutto lengthwise into 6 long strips, each approximately 1 inch by 4–5 inches.
2. 2Wrap one prosciutto strip around the body of each shrimp, laying them seam-side-down on a cutting board as you work.
3. 3Melt the salted butter in a large skillet over medium-high heat, about 1–2 minutes until foaming.
4. 4Working in batches to avoid crowding, add the prosciutto-wrapped shrimp to the skillet and cook 2–3 minutes per side over medium-high heat until the shrimp turn pink and opaque and the prosciutto edges begin to crisp—do not overcrowd the pan.
5. 5Return all cooked shrimp to the skillet, sprinkle with garlic powder and a pinch of salt, and toss gently to coat, about 30 seconds over medium heat.
6. 6Divide the prosciutto-wrapped shrimp evenly into 4 airtight containers while still warm, allowing them to cool slightly before sealing.
7. 7Store in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat for 1–2 minutes until warmed through.