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Makes 18 appetizers
2 tablespoons margarine or butter
2 tablespoons olive or vegetable oil
2 anchovy fillets in oil, finely chopped
1 tablespoon chopped fresh parsley
2 cloves garlic, finely chopped
18 raw jumbo shrimp, in shells
9 thin slices prosciutto or fully cooked Virginia ham, cut in half
1/2 cup dry white wine
1 to 2 tablespoons lemon juice
Heat oven to 375° F. Heat margarine and oil in baking dish, 9 x 9 x 2 inches, in oven until margarine melts. Mix anchovies, parsley and garlic; spread over margarine mixture in baking dish. Peel shrimp, leaving tails intact. Devein. Wrap 1 half-slice prosciutto around each shrimp. Place shrimp on anchovy mixture. Bake uncovered 10 minutes. Pour wine and lemon juice over shrimp. Bake about 10 minutes longer or until shrimp are pink.
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