Prosciutto-Wrapped Shrimp with Smoked Paprika

Place the skewers in water and let them soak for at least 30 minutes. Heat the broiler to high and arrange a rack at the top (about 3 inches from the heat source). Combine 1 tbsp olive oil, 2 tsp smoked paprika, and 1 1/2 tsp black pepper in a medium bowl. Add 1 pound peeled and deveined shrimp and toss until evenly coated. Starting at the thicker (head) end, skewer each shrimp through its center until the skewer emerges at the thinner (tail) end. Using 6 ounces very thinly sliced prosciutto, tearing the prosciutto as needed, wrap each shrimp in a piece large enough to just cover its surface. Place on a baking sheet. Broil until the shrimp are opaque and the prosciutto is crisp, about 3 to 4 minutes.