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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2133 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

-22-1997