Smoked Paprika Prosciutto-Wrapped Shrimp

Ingredients

35 to 40 (6-inch) wooden skewers
1 tablespoon olive oil
2 teaspoons Tampico’s Smoked Paprika
1 ½ teaspoons Tampico’s Black Pepper, ground
1 pound peeled and deveined shrimp (about 35 to 40 large shrimp)
6 ounces very thinly sliced prosciutto

Serves

Makes about 35-40 Shrimp

Instructions

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.
 

Meat and Poultry