Instructions: Preheat oven to 350 degrees.

Butterfly shrimp; split them down the middle of their backs to open them up. Season each shrimp with salt and pepper. Stuff each shrimp with a piece of cheese and a piece of proscuitto. Gently fold shrimp around stuffing.

Roll up phyllo; using a sharp knife, cut into 1/2-inch thick pieces. Carefully unfold phyllo into long, thin strips. Wrap each shrimp in 6 to 8 strips of phyllo and transfer to a baking tray; drizzle with olive oil. Bake 12 minutes until crispy.

To serve, spread a little tomato sauce on 4 plates, top with 3 shrimp and sprinkle with parsley.

This recipe yields 4 servings.

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