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Cheese and seafood are not two things I often think of in conjunction with one another. It wasn't until I made shrimp stuffed with jack cheese that I realized a little bit of melted, creamy cheese can be a boon rather than turn off.
I enjoyed those shrimp so much that I modeled this recipe after them, simply switching up the ingredients from a Tex-Mex influence to an Italian one. Large shrimp, split at the base, are stuffed with a small slice of mozzarella and wrapped closed by a large basil leaf and a slice of prosciutto.
While my taste for Tex-Mex will probably always make my first incarnation of stuffed and wrapped shrimp my favorite, I can't deny that this was pretty awesome as well. Mozzarella didn't do much for flavor, but its oozing richness was a great foil for the fresh basil, salty prosciutto, and tender shrimp. A final brushing with lemon butter gave the shrimp a brightness that rounded out the whole package, and the cheese and seafood came together with some extra-tasty results.