In a medium bowl, combine the shrimp, basil, olive oil, zest, salt, red pepper flakes and black pepper. Mix well and set aside.
Lay the prosciutto slices on a large work surface and cut prosciutto in half lengthwise so you have 20 pieces. Wrap the prosciutto around each shrimp, leaving the tail hanging out, and thread on an 8-inch skewer. Repeat with remaining shrimp for a total of 4 skewers with 5 shrimp each.
Place the skewers on a broiling pan lightly coated with cooking spray. Broil the shrimp 2 minutes on each side. Serve hot with lemon wedges.