0 hours 10 mins
0 hours 5 mins
0 hours 15 mins
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12 Jumbo Shrimp, peeled, deveined and tail removed
12 Thin slices of prosciutto
12 Tbsp. Mango Vinegar Sauce
1. Soak your 8-10 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.
2. 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.
3. 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.
4. Place one shrimp skewer in each shot glass with the mango at the bottom and present on a platter. Serve and take a bow!
NOTE: 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. This fits the bill.
I can make the Mango Vinegar sauce weeks in advance and I can skewer, wrap and refrigerate my shrimp and set up my little shot glasses the day before. That in its self makes this a winner…fast, easy, pretty to look at and the all-important “it tastes really good”.
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.
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-mini hot chocolates 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 or your presentation.
. Finally, I always recommend soaking your wooden skewers overnight so they don’t burn. However, if you forget (I’ve been known to do this on a regular basis…lol), just lay a strip of tin foil over the exposed skewer and that will keep it from burning.
Be sure to check out some of my other shrimp starters.
Coconut Shrimp with Apricot & Horseradish Sauce