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SERVES:
Makes 16

INGREDIENTS:

• 16 defrosted and completely peeled cooked cocktail shrimp


• 1 small clove garlic, minced


• 2-3 Tbs fresh chopped parsley


• 2-3 tsp lemon juice


• 2 Tbs olive oil


• Pinch salt


• 1 large avocado


• 8 slices prosciutto

PROCEDURE:

Toss the completely peeled and defrosted cocktail shrimp into a mixing bowl and add 1 small minced clove of garlic, a bit of fresh chopped parsley, a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt, mix it up and set it aside.

Next, use a knife to cut the avocado in half, remove the pit and then cut the avocado inside the skin into pieces the same size as the shrimp.

Use a spoon to scoop the avocado out of the skin onto a plate.

Slice each individual piece of prosciutto in half lengthwise, as you go, and wrap each half around 1 slice of avocado and 1 cocktail shrimp and secure it with a toothpick.

HINTS:

You can make these ahead of time and keep the platter wrapped in plastic wrap in the fridge and then pull them out when you're ready to serve them.