Jumbo Shrimp(With Prosciutto And Basil) - cooking recipe

Ingredients

1 c. dry white wine
1 c. olive oil
1/4 c. fresh lemon juice
2 Tbsp. Dijon mustard
1/2 c. chopped fresh basil
freshly cracked black peppercorns
24 jumbo shrimp, peeled (deveined with tails left on)
24 whole large basil leaves
24 thin slices Prosciutto, fat trimmed off

Preparation

Combine wine, oil, lemon juice, mustard, chopped basil and peppercorns.
Pour over shrimp in a shallow bowl.
Marinate in refrigerator at least 3 hours, turning shrimp occasionally. Prepare hot coals with generous amount of mesquite for grilling the shrimp.
Reserve marinade.
Wrap the middle of each shrimp with a basil leaf and then with a slice of Prosciutto.
Thread 4 shrimp lengthwise, starting at the head on each of 6 metal skewers. Grill, basting with reserved marinade for several minutes on each side.
Serve immediately.
Makes 6 main course servings or 24 appetizers.