Happy New Year’s Eve, friends! Are you ready for the ball to drop, counting down to 2014?
I thought I’d drop (sorry) one more appetizer on you guys in case your night tonight calls for such a thing. These prosciutto-wrapped shrimp are simple, delicious, and pretty enough for a fancy cocktail party. The honey-Dijon sauce is both sweet and smoky, thanks to the smoked paprika, and the salty prosciutto takes it over the top.
Whatever your New Year’s plans, I hope you have a safe and memorable night!
- 3 T. Dijon mustard
- 1 T. honey
- 1½ tsp. smoked paprika
- 4 oz. package thinly-sliced prosciutto
- 1 lb. large shrimp (21/25 count), peeled and deveined
- Salt & pepper for seasoning
- 2 T. sliced green onions for garnish
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, mix together the mustard, honey, and smoked paprika. Cut the prosciutto slices into thirds, lengthwise. (This doesn’t need to be exact; just make sure you have enough pieces to wrap each shrimp).
- Pat the shrimp dry with a paper towel, place on the baking sheet, and season lightly with salt and pepper. Brush shrimp with a thick coat of the honey-mustard mixture.
- Wrap each shrimp with one of the prosciutto pieces. Brush prosciutto again with honey-mustard mixture, and place on the baking sheet.
- Roast for 9-10 minutes until shrimp are firm to the touch and the prosciutto is slightly crispy around the edges. Garnish with sliced green onions, if desired.