Brussel Sprouts with Prosciutto

Brussel Sprouts can be eaten raw, sliced thinly and added to a salad. In this recipe, it is important not to overcook them. They should still be bright green in color.  Overcooked sprouts will turn a dull green color (like an olive-green) and then taste awful. So you want a little crunch still.

Ingredients 

About 4 brussel sprouts per person
salt & pepper
4 slices of Proscuitto
1 shallot
1 Tbs olive oil
1 tsp butter
splash of lemon juice
Italian seasonings (optional)

Method

Prepare the brussel sprouts by cutting off the bottom and peeling back a few leaves.
Boil water in a small pot.  Add the sprouts and cook about 5 minutes till bright green.
Remove and cool in ice water.  Cut the sprouts in half and set aside.

To prepare the prosciutto, fry the strips in a pan on medium heat till crispy.
Cool and then chop into 1/4 " pieces. You can also bake them in the oven till crisp.
They are nice on a salad - like bacon bits.  Set aside.

Heat a frying pan on medium heat, add the oil and butter.  Add the chopped shallots and brussel sprouts and saute till lightly browned, stirring gently.  Salt & pepper.
Add the chopped prosciutto.  Put in a serving bowl and add a splash of lemon juice.

You can also add some Italian Style seasonings like oregano, thyme, marjoram.
Leftover brussel sprouts can be added to a lettuce salad.