Shrimp-Prosciutto Red Cabbage Cups

Serves 4

Delicate bits of crisp-cooked prosciutto are the magic in these shrimp-stuffed cabbage cups. They provide hits of both flavor and texture.

Prep: 15 minutes

COOK: 10 minutes

Total: 25 minutes

• 2 tablespoons extra-virgin olive oil
• 2 ounces sliced prosciutto, chopped
• 1 pound peeled and deveined large shrimp (see Tip below)
• 1 red bell pepper, chopped
• 3 cloves garlic, chopped
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup chopped fresh basil
• 1 tablespoon white wine vinegar
• 1 small head red cabbage or Bibb lettuce (see Tip below)

Heat the olive oil in a large skillet over medium heat. Add the prosciutto and cook, stirring, until crisp, 2 to 3 minutes. Transfer the prosciutto with a slotted spoon to paper towels to drain.

Increase the heat to medium-high. Add the shrimp and bell pepper and cook, stirring occasionally, until the shrimp are almost opaque and the pepper is softened, about 2 minutes. Add the garlic, Italian seasoning, salt, and black pepper. Cook, stirring, until the shrimp are opaque, 2 to 3 minutes longer. Remove from the heat. Stir in the basil and vinegar.

Separate the leaves from the cabbage and arrange on a platter. Spoon the shrimp filling into the leaves, top with the prosciutto, and serve.

TIPS To use cooked shrimp instead of fresh, add them with the garlic, and reduce the cook time to 1 to 2 minutes or until heated through.

Instead of in the cabbage cups, the filling can be served over lightly sautéed zucchini noodles.