Ramp Wrapped Shrimp

I rarely make dishes in which my lovely spring favorite, ramps, play a supporting role.  Why? Well, the fact that I don't get to enjoy ramps as frequently as I'd like means that I want to taste them as a co-star of a dish. 

How else can I appreciate the subtle yet pungent onion- garlic-leek combination that resides in these little weed-like beauties?

A simple and easy first course that I made recently had that exact mission - feature ramp as the co-star of a dish.  I decided to simply make my recipe for Spanish style shrimp, but held the garlic and parsley.  I only used olive oil, smoked paprika, salt and pepper in the searing of the shrimp.  After they were cooked, I sauteed the ramps in olive oil for only about 1.5 minutes on high heat.  I then wrapped a ramp around the shrimp, so that each bite gave us a taste of the shrimp and the ramp.   Before serving, I squeezed some lemon juice on the ramp wrapped shrimp for a touch of acid.  (Note: this dish is best with the small bulbed ramps, like the one in the picture.  Lots of ramps have a thicker white bulb, so pick the smaller bulbs out of the bunch for this technique).