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Recipe Instructions

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.


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