Ashley | Baker By Nature

For the Shrimp:

Arrange an oven rack so it’s 5 inches from the broiler. This is the rack you’ll cook the shrimp on.
Preheat the broiler. Lightly grease a broiler pan with nonstick cooking spray and set it aside.
In a large bowl, combine the shrimp and 2 Tablespoons of the olive oil, salt, garlic powder, black pepper, and paprika and toss well to combine.
Wrap a piece of prosciutto around each shrimp and secure it with a wooden toothpick. 
Place the shrimp on the rack of the broiler pan and place in the oven. Cook for 6 minutes, turning at the halfway point, or until the prosciutto is crisp and the shrimp are opaque. Keep an eye here, you don’t want to burn the prosciutto or overcook the shrimp! 
Serve at once, with the honey mustard sauce. 
For the Dipping Sauce:

In a large skillet over medium heat, warm the oil until it shimmers. Add the shallots and cook, stirring frequently, until soft and slightly translucent, about 5 minutes.  
Add in the salt, pepper, crushed red pepper flakes, and garlic and cook, stirring frequently, for 30 seconds. Do not let the garlic brown.
Stir in the bourbon and cook, scraping the bottom of the pan, for 2 minutes. Then stir in the honey, dijon, vinegar, and thyme. Simmer, stirring occasionally, for 5 minutes. 
Remove from heat and cool for 5 minutes, then pour into a food processor or blender and pulse smooth.
Pour into a serving dish and serve warm, with the shrimp.