SHRIMP WITH PROSCIUTTO IN FILLO

5 tablespoons olive oil
2 tablespoons minced fresh ginger
2 cloves minced garlic
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh lemon thyme
5 tablespoons vodka
1/2 teaspoon ground black pepper
24 medium shrimp, peeled and deveined
12 thin slices Prosciutto ham, cut in half lengthwise
12 sheets Athens Fillo Dough thawed
1/4 cup butter, melted

In large mixing bowl, combine oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add shrimp, toss to coat with marinade. Cover and refrigerate for 3 hours.

Remove shrimp from marinade and wrap each in Prosciutto.

Butter and layer 3 sheets of fillo per shrimp. Cut widthwise into 1-inch-wide strips. Wrap fillo around shrimp to form natural shape of shrimp. Brush outside with butter and refrigerate for 1 hour.

Place fillo-wrapped shrimp on ungreased cookie sheet and bake in preheated 350ºF oven for 8 to 10 minutes or golden brown. Serve hot with Southwestern style relish such as Papaya-Tomato Relish (recipe below).

Yield: 24 pieces of shrimp

Source: Athens Fillo Dough producers
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PAPAYA-TOMATO RELISH

1 medium papaya, cleaned and diced
1/3 cup (1 medium) ripe red tomato, cleaned and diced
1/4 cup chopped parsley
1/4 cup chopped chives
1/4 cup chopped sweet gherkins
1/4 cup diced red peppers
3 tablespoons small capers
1/4 cup rice wine vinegar
1 large clove minced garlic
1/3 cup virgin olive oil
Salt & pepper to taste

In medium bowl combine papaya, tomato, parsley, chives, gherkins, red peppers and capers. In small bowl combine vinegar and garlic. Whisk in olive oil and blend well. Pour over papaya mixture, toss and add salt and pepper to taste.