Shrimp and Prosciutto Skewers

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             FOOD FUNNY
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Thanks to Alan Withee for this one:

'Twas the night before Christmas and all around my hips
Were Fanny May candies that sneaked past my lips.
Fudge brownies were stored in the freezer with care
In hopes that my thighs would forget they were there.

While Mama in her girdle and I in chin straps
Had just settled down to sugar-borne naps.
When out in the pantry there arose such a clatter
I sprang from my bed to see what was the matter

Away to the kitchen I flew like a flash
Tore open the icebox then threw up the sash
The marshmallow look of the new-fallen snow
Sent thoughts of a binge to my body below.

When what to my wandering eyes should appear:
A marzipan Santa with eight chocolate reindeer!
That huge chunk of candy so luscious and slick
I knew in a second that I'd wind up sick.

The sweet-coated Santa, those sugared reindeer
I closed my eyes tightly but still I could hear;
On Pritzker, on Stillman, on weak one, on TOPS
A Weight Watcher dropout from sugar detox.

 From the top of the scales to the top of the hall
Now dash away pounds now dash away all.
Dressed up in Lane Bryant from my head to nightdress
My clothes were all bulging from too much excess

My droll little mouth and my round little belly
They shook when I laughed like a bowl full of jelly
I spoke not a word but went straight to my work
Ate all of the candy then turned with a jerk.

And laying a finger beside my heartburn
I gave a quick nod toward the bedroom I turned
I eased into bed, to the heavens I cry
If temptation's removed I'll get thin by and by.

And I mumbled again as I turned in for the night
In the morning I'll starve... 'till I take that first bite!

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             TODAY'S RECIPE
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Assemble these tidbits a day or two in advance and broil them just before serving.

Shrimp and Prosciutto Skewers

2 lbs (900 g) large shrimp (about 30), tails on, peeled and deveined
1/2 cup (125 ml) Pernod, ouzo, or other anise-flavored liqueur
1/4 cup (60 ml) olive oil
2 Tbs (30 ml) chopped fresh rosemary
Salt and freshly ground pepper to taste
10 paper-thin slices of prosciutto ham

Combine the shrimp, Pernod, olive oil, rosemary, salt, and pepper in a
bowl and toss to combine well. Marinate refrigerated for 1 hour. Cut
each slice of prosciutto lengthwise into three strips. Wrap a piece of
prosciutto snugly around each shrimp and skewer through the head and
tail, using wooden skewers or long toothpicks. Place on a baking sheet
and cook under a preheated broiler until the ham is crispy and the
shrimp are opaque, about 1 to 2 minutes per side. Serve warm.
Makes 30 skewers, to serve 6 to 8.
Received on Wed Dec 26 05:48:58 2007