Radicchio Cups With Shrimp & Dill
|Radicchio head||1 (4 To 5 Inches In Diameter)|
|Black forest ham||2 Tablespoon, slivered|
|Westphalian ham/Prosciutto||1 Tablespoon|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Small cooked shrimp||1 Pound|
|Red wine vinegar||2 Tablespoon|
|Chopped fresh dill/2 1/2 teaspoons dry dill weed||1 1⁄2 Tablespoon|
Remove 4 large outer leaves from radicchio reserve remainder of head for other uses.
Rinse leaves, wrap in paper towels, and refrigerate.
In a small frying pan, stir ham and oil over low heat until oil picks up ham flavor about 5 minutes.
Transfer to a medium-size bowl; stir until cool.
Stir in shrimp, vinegar, and chopped dill.
Season to taste with salt and pepper.
Place a radicchio leaf on each of 4 dinner plates.
Spoon shrimp mixture equally into center of each leaf.
Garnish with dill sprigs, if desired.