Serrano Wrapped Shrimp with Smoked Paprika Dip

Servings 36 appetizers
Prep Time


  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon Lunds and Byerlys Smoked Spanish Paprika
  • ½ teaspoon garlic salt
  • ½ teaspoon sherry wine vinegar or balsamic vinegar
  • 1 (3.5 oz) package Serrano ham
  • 36 (41-50 count) tail off cooked shrimp


  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.