Preparation

Chop the crust-free bread into crumbs, cut some slices of cooked ham into strips and toast them all in a pan with a trickle of extra virgin olive oil, until the mixture becomes crunchy. Keep it aside.
Sear the shrimps in a pan with a trickle of oil and wrap each shrimp in a slice of San Daniele ham.
Pour the Jerusalem artichoke cream on each plate; add the shrimp and top with crunchy crumbs, Serve and enjoy!