Ham Basil Wrapped Shrimp Appetizers Recipes

20 BEST SHRIMP APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a shrimp appetizer in 30 minutes or less!

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE

Steps:

• Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.)
• Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
• Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.

HAM & BASIL-WRAPPED SHRIMP APPETIZERS

Steps:

• Combine shrimp and dressing in shallow dish. Refrigerate 20 min. to marinate.
• Heat broiler. Drain shrimp; discard marinade. Wrap each shrimp with 1 basil leaf, then 1 ham piece. Place on rack of broiler pan.
• Broil, 6 inches from heat, 5 min. or until shrimp turn pink, turning once.

THAI SHRIMP APPETIZERS

Steps:

• In a large bowl, combine the first 10 ingredients. Add the shrimp; turn to coat. Cover and refrigerate for 30 minutes. Drain and discard marinade; arrange shrimp on a serving plate.

PROSCIUTTO WRAPPED SHRIMP

Steps:

• Peel shrimp, without removing tail, devein if necessary.
• Tear each slice of prosciutto lengthwise into 2 long pieces; wrap 1 strip around centre of each shrimp In a shallow bowl, stir together oil, garlic and hot pepper sauce.
• Add shrimp, turning to coat evenly.
• Cover and marinate in refrigerator for at least 1 hour or for up to 4 hours.
• On greased grill over medium heat or under broiler, cook shrimp for about 3 minutes per side or until pink and firm.

SHRIMP WRAPPED IN HAM

Steps:

• Dressing: Finely chop the prepared tomato flesh and put it, the onion, parsley, capers and lemon rind in a bowl.
• Mix gently.
• Combine the oil and vinegar and add the other ingredients.
• Set aside until required.
• Shrimp: Wrap a slice of ham around each shrimp and rub with a little of the extra oil.
• Place the shrimp in a heatproof dish large enough to hold them in a single layer.
• Bake in a preheated oven 325f/160f for 10 minutes.
• Transfer the shrimp to a serving platter and spoon the dressing over.
• Serve at once, or let cool to room temperature.
• To peel the tomatoes, remove the core and cut a small cross in the top of each one.
• Put them in a heatproof bowl and cover with boiling water, allow to stand for 30 seconds.
• Remove with a slotted spoon to a bowl of ice water.
• Peel the skin off, then cut in half and scoop out the seeds with a teaspoon.