Serrano Wrapped Shrimp with Smoked Paprika Dip
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon Lunds and Byerly's Smoked Spanish Paprika
- 1/2 teaspoon garlic salt
- 1/2 teaspoon sherry wine vinegar or balsamic vinegar
- 1 (3.5 ounce) package Serrano ham
- 36 (41-50 count) tail off cooked shrimp
In small bowl, whisk together mayonnaise, sour cream, paprika, garlic salt and vinegar. Spoon into small serving bowl.
Cut each slice of ham crosswise into 6 pieces. Wrap each shrimp with a piece of ham; secure with a toothpick.
Place dip in center of serving platter; arrange shrimp around dip.
Amount: 36 appetizers
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.
Sign Up for Our Newsletter
We'll send you our sale items and an exclusive web-only offer
every week. Sign up >