From: Chef/Caterer Robert Cacciola.
Yield: 16 appetizers.
16 large shrimp (about 1 lb.), shelled and deveined, tails on
1 tsp. olive oil
16 arugula leaves (each about 4" long)
8 large, thin slices Prosciutto di Parma® (about 4 oz.)
Finely grate enough lemon rind ( yellow part only) to make 1/2 tsp.; set aside. Halve lemon; squeeze out 1