Prosciutto-Wrapped Shrimp

 

1 small log (4 ounces) goat cheese

1 tsp. chopped fresh parsley

1 tsp. chopped fresh tarragon

1 tsp. chopped fresh chervil

1 garlic clove, minced

Salt and pepper, to taste

12 large shrimp, peeled, tail-on and butterflied

12 thin slices of prosciutto

2 T. extra-virgin olive oil

Drizzle of White Truffle Oil

 

In a small mixing bowl, blend the goat cheese, herbs and garlic together. Season the mixture with salt and pepper. Season the shrimp with salt and pepper. Press one T. of the filling in the butterfly-cut of each shrimp. Wrap each shrimp tightly with one piece of prosciutto. In a sauté pan heat the olive oil over medium-high heat. When the oil is hot, add the stuffed shrimp and sear for 2 to 3 minutes on each side, or until the shrimp cook through. Remove the shrimp from the pan and place on a large serving plate. Drizzle the shrimp with truffle oil and serve warm.