Serrano Wrapped Shrimp with Smoked Paprika Dip

Serrano Wrapped Shrimp with Smoked Paprika Dip

Serrano Wrapped Shrimp with Smoked Paprika Dip

Servings:*

36 appetizers

Ingredients

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon Lunds and Byerlys Smoked Spanish Paprika
  • ½ teaspoons garlic salt
  • ½ teaspoons sherry wine vinegar or balsamic vinegar
  • 1 (35 oz) package Serrano ham
  • 36 (4150 count) tail off cooked shrimp

Directions

  1. In small bowl, whisk together mayonnaise, sour cream, paprika, garlic salt and vinegar. Spoon into small serving bowl.
  2. Cut each slice of ham crosswise into 6 pieces. Wrap each shrimp with a piece of ham; secure with a toothpick.
  3. Place dip in center of serving platter; arrange shrimp around dip.
  4. FoodE Tip: If you prefer to use larger shrimp, use 24 (26-35 count) tail on cooked shrimp. Cut each slice of Serrano ham into quarters and wrap each shrimp with a piece of ham.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.