Shrimp, Mango and Prosciutto Rolls

It’s still stinking hot here in Sydney and will be for the next few months. Not that I’m complaining. Sure, I miss my hearty baked pastas and braised everything, but summer eating is full of simple pleasures. Like ice cream, which we’ve taken to eating by the carton.

Cooking isn’t really on our brain, at the moment. And when it is? The simpler the better.

When we recently had some friends over for dinner at our neighbor’s house, I’d imagined a grill-fest….grilled shrimp, grilled chicken, grilled fruit…but it was too much. I couldn’t be bothered.To start off the meal, I just wrapped some massive cooked shrimp (excuse me, prawns) with a mango sliver and a basil leaf in a piece of prosciutto di parma. I made all the rolls a little while before guests arrived and the whole process required hardly any chopping, prepping or thinking. And definitely no cooking. A perfect summer appetizer. Especially when it’s so hot, you’re tempted to just grab the ice cream instead.

SHRIMP, MANGO & PROSCIUTTO ROLLS

Does this merit a recipe? I’m not sure. Think of them as something to whip together when you can’t be bothered. Make between 2 – 3 rolls per person as an appetizer.

12 big slices of prosciutto di parma

12 jumbo shrimp, cooked

12 basil leaves

1 mango, peeled and cut into matchsticks

Place a shrimp, a basil leaf and one or two matchsticks of mango on a slice of prosciutto then roll it up. Repeat until you’ve made 12 rolls.

Store in the refrigerator until about 15 minutes before you’re ready to serve them.