This appetizer is very straightforward, but as with most grilling recipes, simpler is usually better. The key is to cook the shrimp quickly at high heat, which will crisp the ham without overcooking the shrimp.
this is text as a sample
Peel the shrimp, leaving the tails on. Sprinkle with salt, pepper and paprika. Coat in olive oil.
Wrap each shrimp with a piece of jamón, about two inches long, and skewer the shrimp so the ham is held securely around the shrimp. Place the skewers over a high temperature grill and cook for 1 to 2 minutes per side, or until the shrimp is opaque. Serve immediately.