Butterfly shrimp by slicing the backside toward the top, without cutting all the way through to create an open pocket for the cheese filling.
In a mixing bowl, blend 4 ounces goat cheese, 1 1/2 teaspoons minced parsley, 1/2 teaspoon lemon pepper, 1/4 teaspoon Italian herbs, and 1/2 clove minced garlic together. Press approximately 1 1/2 teaspoons of the filling in the butterflied cavity of each shrimp.
Place 1 slice of prosciutto on cutting board and slice lengthwise in half to create 2 strips. Wrap each shrimp tightly with one strip of prosciutto.
Heat 2 tablespoons oil in a large skillet over med heat until hot. Sear the shrimp for 3 minutes on each side, or until the shrimp turn pink and the prosciutto is crisp.
Remove from skillet and serve.
Video
Notes
Recipe Tips:
21-25 count shrimp or larger are easier to stuff.
Substitute fresh herbs in place of the dried Italian seasoning or parsley.