Prosciutto-Wrapped Shrimp Sticks; Savory Lil' Smokies; Ham & Cheese Pitas; Taco-Flavored Chicken Wings - NuWave Pro Plus Manual Manual

Prosciutto-Wrapped
Shrimp Sticks
Yield: 6 skewers
48 medium shrimp, uncooked
¾ pound thinly sliced prosciutto
3 tablespoons olive oil
8 (6-inch) bamboo skewers
Directions:
1. Peel, devein, wash and remove
tails from shrimp.
2. Uncurl shrimp and wrap small
slice prosciutto neatly and snugly
around each to cover.
3. Place shrimp on bamboo
skewers; place skewers on
3-inch rack.
4. Using pastry brush, brush oil to
coat each side.
5. Cook at 350°F for 5-7 minutes per
side.
6. Sprinkle with black pepper.

Savory Lil' Smokies

Yield: 50 sausages
¾ cup chili sauce
¾ cup grape jelly
4 teaspoons red wine
2 teaspoons dry mustard
1½ teaspoons soy sauce
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 pound little smoky sausages
Directions:
1. Combine all ingredients, except
sausages, into bowl and mix well
until smooth.
2. Add sausages to sauce; coat well.
3. Pour sauce and sausages into
liner pan.
4. Bake at 350°F for 6-7 minutes per
side.
5. Serve with toothpicks.
34
Ham & Cheese Pitas
Serves: 4
4 (8-inch) pita bread rounds
4 thin slices ham, cut in half
4 slices sharp Cheddar or Swiss
cheese, cut in half
1 red onion, very thinly sliced
2 ripe tomatoes, very thinly sliced
1 tablespoon melted butter
Paprika
Directions:
1. Cut pita rounds across center,
making 8 half circles.
2. Stuff each half with ham, cheese,
onions and tomatoes.
3. Using pastry brush, lightly butter
each piece.
4. Sprinkle with paprika.
5. Place directly on 3-inch rack and
cook at 350°F for 7 minutes per
side, or until cheese has melted.

Taco-Flavored Chicken Wings

Yield: 30 wings
4 pounds chicken wings
1 pack taco seasoning
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons hot pepper sauce
1 cup guacamole or salsa (optional)
Directions:
1. In large, resealable plastic bag,
combine taco seasoning, oil and
vinegar with hot pepper sauce.
2. Add chicken to sauce.
3. Seal bag and turn over to coat.
4. Let mixture sit in refrigerator for
30 minutes.
5. Place chicken on 3-inch rack and
cook at 350°F for 8-10 minutes
per side.
Tip: Serve with either guacamole
or salsa.