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

1. Place the skewers in water and let them soak for at least 30 minutes.
2. Heat the broiler to high and arrange a rack at the top (about 3 inches from the heat source).
3. Combine the oil, paprika, and pepper in a medium bowl.
4. Add the shrimp and toss until evenly coated.
5. Starting at the thicker (head) end, skewer each shrimp through its center until the skewer emerges at the thinner (tail) end.
6. Tearing the prosciutto as needed, wrap each shrimp in a piece large enough to just cover its surface.
7. Place on a baking sheet.
8. 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)