The Chef: Charlie RiosThe Restaurant: Bragozzo (Isle Casino Racing Pompano Park)The Dish: Shrimp al Bragozzo


6 large shrimp, peeled and deveined6 thin slices of prosciutto di parma2 Tbs of extra virgin olive oil6 slices of Italian crostini, day old

Ingredients for Tomato Relish:

2 roma tomatoes, diced4 Tbs of onion, diced smal1 Tbs of basil, chiffonade salt, to taste pepper, to taste1 garlic clove, minced2 Tbs of extra virgin olive oil

Ingredients for Salad:

2 oz. of baby arugula1/4 bulb of fennel, shaved salt, to taste pepper, to taste2 Tbs of extra virgin olive oil juice of 1/2 a lemon

Method of Preparation:

-Start by wrapping large shrimp with prosciutto di parma. Then, rub a little extra virgin olive oil over the top.

-Next, season slices of crostini, small bread, with extra virgin olive oil, salt and pepper.

-Now, grill the shrimp and bread.

-After, prepare a tomato relish. In a bowl, combine diced tomato, onion, basil, salt, pepper, garlic and extra virgin olive oil.

-Lastly, make a salad with arugula, fennel, salt, pepper, extra virgin olive oil and lemon juice.

To Plate:

Drizzle a balsamic reduction on the plate. Then, serve the crostini and top it with the salad, shrimp, tomato relish and parmesan cheese.

Serves: 2

Serving Suggestion: Chardonnay

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