A simplified, lighter version of a classic Italian appetizer.
Wash and cut the vegetables in pieces as desired, then blanch in water with a bit of vinegar or lemon juice. Cook the shellfish in salted boiling water for 2-3 minutes (depending on the size of the shellfish).
Add the vegetables to the shellfish while they're still warm and dress to taste with salt, pepper, extra virgin olive oil and a dash of white wine vinegar.
If desired, you can also add a bit of lemon zest and juice and half a teaspoon of chopped Italian parsley.
Arrange the prosciutto crudo and the marinated vegetables on a serving platter, then finish with the shellfish.