Heat chicken stock in separate pan.
In large 4 quart pot, heat olive oil on medium heat. Sauté shallots and prosciutto for 3 minutes. Add garlic, sauté for 2 minutes
Turn up heat to Medium-High. Add rice and lemon zest, cook 2-3 minutes, stirring constantly. Add lemon juice and wine until reduced.
Add one 8 oz. ladle chicken stock until absorbed. Keep the rice at just a simmer, continue process for 10-15 minutes. Add shrimp before last ladle of stock.
Add butter and Romano cheese, stir in well. Place in serving bowl and top with fresh arugula and parsley.