PROSCIUTTO-WRAPPED SHRIMP W/CAPER-TOMATO DRESSING

1 pound large shrimps
¼ cup olive oil
1 tablespoon fresh oregano, chopped
½ teaspoon sweet paprika
2 fresh bay leaves, crushed
1 tablespoon honey
Juice of 1 fresh lemon
¼ cup white dry wine
Salt and pepper
1 pound prosciutto
Olive oil
1 tablespoon fresh flat parsley, chopped (garnish)

Dressing:

3 to 4 medium tomatoes, peeled seeded & finely chopped
1 medium red onion, finely chopped
2 cloves garlic, finely chopped
¼ cup fresh flat parsley, finely chopped
1½ tablespoons capers in brine, drained rinsed & chopped
1½ tablespoons fresh oregano, finely chopped
4 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and freshly ground pepper

Directions:

Preheat the oven to 350 F degrees. Peel the shrimps, leaving the tail intact. Cut along the length of each shrimp and remove the dark vein. Rinse with cold water and drain. Place shrimps into a large glass bowl. In a medium bowl add the oil, garlic, oregano, paprika, bay leaves, honey, lemon juice, white dry wine, salt and pepper; whisk very well. Pour marinade onto the shrimps and gently toss together. Cover with plastic wrap and refrigerate for 3 hours.

Remove shrimps from the marinade; pat dry with paper towel. Wrap each shrimp with a slice of prosciutto. Brush a cookie sheet with oil; place shrimps in a single layer and brush top of each with olive oil. Bake for 8 to 10 minutes or until shrimps turn pink. Meanwhile, mix all dressing ingredients in a medium bowl.  Remove shrimps from the oven and place them on a platter, spoon dressing over all and garnish with parsley.  Can be served hot or at room temperature.

Serves 5 to 6.  A great appetizer for any occasion!