An Appetite for Appetizers!

Food! Growing up in an Italian family, our relationship food with is downright spiritual. Every major milestone, holiday, celebrationin life is connected with a very particular food – and, well, a lot of it!

So when our clients are choosing the menu for their events I completely understand that with each selection it is not only personaltaste but the feeling, mood or even memory attached to that delicacy that they are trying to share with their guests!

You may think that appetizers aren’t that important, and select any given three options and move along in your planning process. Oh, but wait! This is the first real “taste” of your wedding your guests receive. Not to mention by this time they are usually quite hungry and are thrilled to devour the tasty treats on platters being served during cocktail hour! Make sure you choices reflectyou as a couple,compliment the meal they are about to enjoy and the drinks currently being served,and are appropriate for thetime of year!

The light, crisp taste of many Spring appetizers is fitting for a season known for showers then sunshine and of course, flowers! My personal favorites include anything with shrimp, sundried tomatoes, prosciutto and melon, and asparagus!

Now, with all this talk of food, I am not only hungry but wanting to cook! Here is what I will be making tonight in the spirit of a perfect spring bite:

Jumbo Shrimp Wrapped with Arugula and Prosciutto (http://www.foodnetwork.com/)

Serves:18 jumbo shrimp, feeding 6 to 8 guests.

Ingredients


•18 cooked, frozen jumbo shrimp, defrosted


•1 lemon, zested and juiced


•1 clove garlic, finely chopped


•Coarse salt and black pepper


•2 tablespoons extra virgin olive oil, eyeball it


•2 cups trimmed arugula leaves


•9 slices imported prosciutto, 1/3 pound


•18 grape tomatoes


•18 party picks, 3 or 4 inches long


Directions


Place shrimp in shallow dish and add lemon zest and juice, garlic, salt, pepper and extra-virgin olive oil. Toss shrimp to coat evenly with dressing. Arrange the arugula in piles of 2 or 3 leaves, working with 6 piles at a time. Pile up 3 slices of prosciutto and cut in half across.

To assemble the shrimp, place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. Assemble 6 pieces at a time, like an assembly line. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick.

Arrange the shrimp appetizers on a platter and don’t forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks, once guests finish the appetizers.

Dream Big.
M.