This is a great savory appetizer. The shrimp can be prepped ahead of time, so they’re perfect for serving at a party, and the saltiness of the prosciutto makes them an ideal accompaniment to a slightly sweet cocktail.

Note: The shrimp can be made through step 3 and refrigerated up to 6 hours ahead.


  1. Heat the broiler to high and arrange a rack at the top (about 3 inches from the heat source).
  2. Combine olive oil, paprika, and pepper in a medium bowl and mix thoroughly. Add shrimp, and toss until well coated.
  3. Wrap each shrimp in a piece of prosciutto, and place on a baking sheet.
  4. Broil until shrimp are opaque and prosciutto is crisp, about 3 to 4 minutes.


  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons freshly ground black pepper
  • 32 shrimp, peeled and deveined, tails left on (about 1 pound)
  • 8 pieces prosciutto (about 5 1/2 ounces), cut lengthwise and then crosswise