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Grilled Shrimp Wrapped in Prosciutto with Smoked Paprika

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1 100 g package Nostrano prosciutto
20 shrimp (21/25 size), raw, deveined with tails on
30 ml (2 tbsp.) honey
15 ml (1 tbsp.) olive oil
Smoked paprika
Black pepper, to taste


Cut prosciutto slices in two lengthwise. Roll each shrimp in a half slice of prosciutto, leaving tail exposed. Secure with mini skewers.
In a pan, heat oil over medium heat.
Fry shrimp 2 minutes per side. Season with black pepper.
Pour in the honey. Cook, stirring, to coat the shrimp until they start to caramelize lightly.
Dust with smoked paprika.

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