I’m always looking for fun ways to serve appetizers. The holidays come every year (several times a year) and I always need something festive and delicious to serve to my guests. My shrimp and mango skewers fit the bill.
These work at room temperature too so you aren’t racing to get them served piping hot out of the oven. A major plus when I’m entertaining.
Start by making the Mango Vinegar Sauce. Keep it in the fridge until you are ready to pull this dish together.
Then, assemble your ingredients. I use 7 inch wooden skewers for this dish which are perfect when standing in a tall 4-inch shot glass. Don’t have shot glasses? Don’t let that stop you from making this. See below for other serving ideas. You want to soak the skewers in water for a couple of hours to keep them from burning when you cook them.
Have your cleaned, deveined shrimp (with tails removed) and your prosciutto on a cutting board. I cut the prosciutto slices in half and in half again so I get four pieces out of each thin slice of the meat. Skewer the shrimp from top to bottom stretching out the shrimp so it is in a straight line against the skewer. then wrap it with the prosciutto. Do this until all the shrimp are prepped.
Place all the shrimp on a baking sheet and put under the broiler for two minutes and then flip and cook for another 2 minutes on the other side. You may want to lay foil over the exposed wooden skewers to keep them from burning. The water soaked skewers should be fine but if you see them burning, just top with the foil.
Once the shrimp are ready, you will squeeze some of the mango sauce into each of the tall shot glasses and insert one of the shrimp skewers into each glass. Serve on a platter or as a pass around appetizer.
A couple of tips on presentation:
. Use 6-8 inch skewers (The traditional ones you’ll find are any where from 12 – 18 inches and are too big for the shot glasses. Although in a pinch, I have been know to cut them down!)
. Get the taller shot glasses (2 oz. – about four inches tall) so the skewer has some support. The shorter shot glass is good for some appetizers but the 2 ounce model will have so many more uses. I use them for all kinds of appetizers and yes, they do hold booze!!! (Ouzo with my Greek meals, Anisette with my Italian meals and often, hot chocolate peppermint shots topped with whipped cream for dessert.) I think they are worth the investment and they are really inexpensive to add to your glass collection.
. Using a squeeze bottle to add your sauce to the shot glasses is a must. Fill them with the sauce and squeeze into your glasses so they are neat and don’t mess up the glasses for your presentation.
If you don’t have the tall shot glasses or a squeeze bottle, simply spoon some sauce on a plate and lay the shrimp skewers on top. Serve on a large platter so people can help themselves.
If you like this recipe, be sure to check out some of my other shrimp starters.
Shrimp, Prosciutto & Mango Skewers
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 12 Jumbo Shrimp, peeled, deveined and tail removed
- 12 Thin slices of prosciutto
- 12 Tbsp. Mango Vinegar Sauce
Instructions
- Soak your 7-10 inch wooden skewers for a couple of hours so they don’t burn under the broiler. (or see my tip below if you forget) Squeeze about a tablespoon of the mango sauce into the bottom of each of 12 shot glasses.
- Skewer your shrimp through the top of the shrimp and again near the bottom. Straighten out the shrimp so they are almost straight like the skewer. Where the tail was should be at the top of the skewer.
- Wrap each skewered shrimp in one piece of prosciutto. Place on a backing sheet and put under the broiler for about 2 minutes. Flip and do the other side for about 2 minutes until the prosciutto is crispy and the shrimp are cooked through.
- Place one shrimp skewer in each shot glass with the mango at the bottom and present on a platter. Serve and take a bow!
