Smoky, luscious, bacon-crisp without the fat, and easy. Who could ask for anything more? This is a bit messy to make so be careful not to touch your eyes with your paprika-laden hands. So worth it though.
Serves 4 sleevers
- 6 (6-inch) wooden skewers
- 2 teaspoons olive oil
- 1 teaspoon smoked sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 12 large shrimp
- 6 slices prosciutto, thinly sliced
- In a bowl, mix together the olive oil, paprika, and black pepper. Mix in the shrimp carefully and let this mixture rest for 30 mins.
- Meanwhile, soak the skewers in water. Do not skip this step unless you want your oven to catch on fire.
- Thread the shrimp on the skewers. Start with the fat end and stretch the shrimp, poking your skewer out through it's tail. Place on foil covered baking sheet.
- Once all the shrimp are threaded, take the proscuitto di cittero and prepare to get a little frustrated. The slices are very thin and they tend to lump together. Think saran wrap, clinging to itself. What I found was that it was a lot easier to peel the paper off the proscuitto than to peel the proscuitto off the paper. So hold the paper up and peel it off carefully.
- Use half a slice to wrap the shrimp. Unless you are about to enter your shrimp in a beauty contest (or are OCD), don't worry about how even it looks, it's still going to taste fantastic.
- Turn oven to Hi Broil. Place shelf about 6 inches away from the heat source. Put in your shrimp and broil for 6-8 minutes but watch it very carefully. When the proscuitto is all crisp and the shrimp are opaque, you are done.
- Serve with plenty of napkins.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.