-
1
Cut the ham into 1/2-inch-thick strips, about 6 inches long.
-
2
Wrap each strip snugly around the center of each shrimp.
-
3
Heat the olive oil in a large non-stick skillet over high heat until very hot.
-
4
Add the shrimp and cook until pink and opaque on the outside, about 2 minutes.
-
5
Turn the shrimp, stir in the garlic and red pepper flakes and cook for about 30 seconds, then stir in the wine and lemon juice.
-
6
Cook until the liquid is nearly evaporated and the shrimp are opaque throughout, about 1 minute longer.
-
7
Take the pan from the heat and stir in the lemon zest, parsley and paprika.
-
8
Put the shrimp in a bowl and refrigerate, uncovered, until chilled, about 30 minutes.
-
9
If storing for longer than 30 minutes, cover tightly once chilled.
-
10
For the salad dressing, stir together the shallot, lemon zest and lemon juice.
-
11
Slowly drizzle in the olive oil, whisking constantly, until emulsified (slightly thickened).
-
12
Season to taste with salt and pepper.
-
13
Put the lettuces in a large bowl, drizzle the dressing over, and toss.
-
14
Arrange the salad on individual plates and top with the shrimp arranged in a circular fan.
-
15
Make thin shavings of the manchego cheese using a vegetable peeler and sprinkle the cheese over the shrimp.
-
16
Garnish with parsley sprigs and cracked pepper.
-
17
Note: The shrimp should not be too crowded in the skillet or they won't cook as quickly and evenly as they should.
-
18
Cook in batches, if necessary.
