Prosciutto is an Italian dried cured ham with a nice salty flavor. It can be eaten uncooked, but is also great as a substitute for bacon in various recipes, such as these festive jumbo shrimp hors d’oeuvres.
Recipe from Katie Workman, blogger and author of The Mom 100 Cookbook
|1 tablespoon extra virgin olive oil||1 pound jumbo shrimp (16/20 pound), shelled with tails left on|
|1 1/2 teaspoons smoked paprika||4 ounces prosciutto, sliced lengthwise into 1/2-inch strips|
|1/2 teaspoon freshly ground black pepper|
Preheat the broiler, and place the cooking rack about 4 inches below the heat source. Spray a rimmed baking sheet with nonstick cooking spray or line with parchment paper.
In a small bowl, combine the olive oil, paprika and pepper. Add the shrimp and toss until they are coated with the seasoned olive oil.
Wrap each shrimp with a strip of the prosciutto; spiral it up the shrimp until the shrimp is encased. Place the shrimp on the prepared baking sheet.
Broil for 3 minutes, until the tops are crispy, then turn and broil for another 3 minutes until the other side is browned.
Serve on napkins, with the crispier side up.
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