Prosciutto Wrapped Shrimp with Lemon Vinaigrette over Spinach Salad

For the shrimp:

1lb 16/20 count Florida gulf shrimp peeled and deveined
1/2 pound of prosciutto sliced very thin
8 ounces of Sambuca or Pernod liquor

Wrap each shrimp with a half of a slice of prosciutto and place in a dish.  When all the shrimp are wrapped cover with the liquor and let marinate in the refrigerator for 30 minutes to an hour. Before assembling the salad either grill on a hot grill or bake at 400 degrees oven until the shrimp is done.  Approximately 7 to 10 minutes.

For the Vinaigrette:

1 cup of sugar
1 cup apple cider vinegar
2 lemons
Kosher salt for seasoning
8 ounces of virgin olive oil

Zest lemons place into a saucepot with the sugar and vinegar and place on high heat reduce by half.  Transfer to a mixing bowl allow to cool add the juice from the lemons whisk in the olive oil slowly until mixed completely.

For the Spinach Salad:

12 ounces of Organic market Spinach
8 oz of crimini mushrooms sliced
1 whole bulb of fennel sliced thin
1 Spanish onion sliced thin
3 Roma tomatoes seeded and diced
3 garlic cloves sliced thin
1 oz of basil chopped
3 oz of virgin olive oil

In a sauté pan sauté onions and fennel for 10 minutes or until softened and slightly browned then add the mushrooms for an additional 5 minutes followed by the garlic and the spinach season with kosher salt.    To plate the dish place the spinach salad into a wide rim bowl followed by the grilled prosciutto wrapped spinach and a drizzle of the Lemon Cider vinaigrette.  Some nice crusty French bread would be nice to go with the dish and of course a nice glass of wine. ENJOY!!! Serves 6.