Prosciutto Wrapped Shrimp with Smoked Paprika

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

Prosciutto Wrapped Shrimp with Smoked Paprika

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    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


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    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

       Broil for 3 minutes, until the tops are crispy, then turn and broil for another 3 minutes until the other side is browned.

    • 5

      Serve on napkins, with the crispier side up.

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