Jumbo Shrimp with Prosciutto and Basil

These shrimp are a glamorous departure from burgers and hotdogs, yet are just as easy to fix. They only take a few minutes on the grill, so plan on cooking some other veggies to go with the shrimp while you have the grill hot. These shrimp can be the star attraction of a meal, or just serve one or two as a terrific appetizer for even greater things to come. Prep time indicated does not include the time marinating in the refrigerator.

• Ready In: 21 mins
• Serves: 4

Ingredients

• 1  cup dry white wine
• 1  cup olive oil
• 1⁄4 cup fresh lemon juice
• 2  tablespoons Dijon mustard
• 1⁄2 cup  chopped fresh basil
•  freshly cracked black pepper
• 16  large shrimp, peeled,deveined,tails left on
• 16  large basil leaves
• 16  slices  thin prosciutto, fat trimmed

Directions

1. Combine the wine, oil, lemon juice, mustard, chopped basil, and peppercorns and pour over the shrimp in a shallow bowl.
2. Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally.
3. Prepare grill.
4. Remove the shrimp from marinade, reserving it to baste the shrimp while cooking.
5. Wrap the middle of each shrimp first with a basil leaf and then with a slice of the prosciutto.
6. Thread the shrimp on 4 metal skewers, 4 to a skewer.
7. Grill shrimp, basting with marinade for several minutes on each side.
8. Serve immediately.