Honey Dijon Prosciutto-Wrapped Shrimp

honey dijon prosciutto wrapped shrimp | sunsets on the side

honey dijon prosciutto wrapped shrimp | sunsets on the side

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!

Honey Dijon Prosciutto-Wrapped Shrimp
Makes: 6-8 appetizer servings
  • 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
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. 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).
  3. 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.
  4. Wrap each shrimp with one of the prosciutto pieces. Brush prosciutto again with honey-mustard mixture, and place on the baking sheet.
  5. 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.


Roasted Nectarine & Ricotta Crostini



A favorite summer fruit is a funny thing.  How do you pick just one?  Mine usually morphs from one to another, all summer long, depending on what’s currently at its peak or what’s on special when I’m produce shopping.  Strawberries are my favorite!  Or, no, it’s watermelon!  Wait, now I think it definitely might be fresh cherries…  Come on, they’re all winners.

Nectarines are right up there at the top for me, though.  I’ve loved them since I was a kid.  And, this time of year, you can’t walk by a display of fresh nectarines without being stopped dead in your tracks by the incredible smell.  The running-down-your-arm juiciness of a ripe, fresh nectarine just can’t be beaten.

The only thing that could possibly top it is…yeah, roasting said nectarine and giving it an appetizer makeover, pairing it with some ricotta cheese and crispy prosciutto!


Roasted Nectarine & Ricotta Crostini
Makes: 12-14 crostini
  • 2 large nectarines, roughly chopped
  • 1 T. unsalted butter
  • 2 T. honey
  • 4 slices prosciutto
  • Baguette, sliced ½” thick
  • 3 T. olive oil
  • 3 oz. goat cheese, at room temperature
  • ½ cup ricotta, at room temperature
  • 2 tsp. lemon zest
  • 1 T. lemon juice
  • 1 T. finely chopped basil, plus more for garnish
  • Salt & pepper
  1. Preheat oven to 400 degrees F.
  2. Spray one baking sheet and one 8” x 8” baking dish with non-stick cooking spray. Place prosciutto slices onto the prepared baking sheet. Bake for 10 minutes until crispy. Set aside until cool enough to handle.
  3. Place baguette slices onto a separate baking sheet. Brush the slices with 2 T. olive oil. Sprinkle with salt and pepper. Bake for 6 minutes, until lightly golden brown.
  4. Place chopped nectarines into the prepared baking dish. Combine butter and honey in a small, microwave-safe bowl. Microwave for 10-20 seconds, until the butter is completely melted. Pour butter and honey mixture over the nectarines and stir to coat the fruit pieces. Roast for 12-15 minutes, until nectarines are very soft. Let cool slightly.
  5. While nectarines are roasting, in a small bowl, stir together the goat cheese, ricotta, lemon zest, lemon juice, the remaining 1 T. olive oil, and chopped basil. Season with salt and pepper to taste.
  6. Spread toasted baguette slices with the ricotta mixture. Spoon roasted nectarines on top of the ricotta, and crumble crisped prosciutto over the top. Place on a platter and garnish with additional basil, if desired.

Adapted from Claire Robinson and Giada De Laurentiis.