Prosciutto-Wrapped Shrimp with Smoked Paprika Recipe
- 35 to 40 (6-inch) wooden skewers
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons freshly ground black pepper
- 1 pound peeled and deveined shrimp (about 35 to 40 large shrimp)
- 6 ounces very thinly sliced prosciutto
- Place the skewers in water and let them soak for at least 30 minutes.
- Heat the broiler to high and arrange a rack at the top (about 3 inches from the heat source).
- Combine the oil, paprika, and pepper in a medium bowl.
- Add the shrimp and toss until evenly coated.
- Starting at the thicker (head) end, skewer each shrimp through its center until the skewer emerges at the thinner (tail) end.
- Tearing the prosciutto as needed, wrap each shrimp in a piece large enough to just cover its surface.
- Place on a baking sheet.
- Broil until the shrimp are opaque and the prosciutto is crisp, about 3 to 4 minutes.
wooden skewers, olive oil, paprika, freshly ground black pepper, shrimp, very
Taken from www.chowhound.com/recipes/smoked-paprika-prosciutto-wrapped-shrimp-13439 (may not work)