1. Dressing: Finely chop the prepared tomato flesh and put it, the onion, parsley, capers and lemon rind in a bowl. 2. Mix gently. 3. Combine the oil and vinegar and add the other ingredients. 4. Set aside until required. 5. Shrimp: Wrap a slice of ham around each shrimp and rub with a little of the extra oil. 6. Place the shrimp in a heatproof dish large enough to hold them in a single layer. 7. Bake in a preheated oven 325f/160f for 10 minutes. 8. Transfer the shrimp to a serving platter and spoon the dressing over. 9. Serve at once, or let cool to room temperature. 10. To peel the tomatoes, remove the core and cut a small cross in the top of each one. 11. Put them in a heatproof bowl and cover with boiling water, allow to stand for 30 seconds. 12. Remove with a slotted spoon to a bowl of ice water. 13. Peel the skin off, then cut in half and scoop out the seeds with a teaspoon. ---------------------------------------------------------------------------
Nutrition
Ingredients
