Tuscan Shrimp - cooking recipe

Ingredients

2 lb. (21 to 26 count) raw shrimp
fresh basil leaves (1 large for every 2 shrimp)
1/2 lb. paper thin sliced Prosciutto
1 c. apricot preserves
3 to 4 Tbsp. Dijon mustard
few shakes bottled hot sauce
extra-virgin olive oil

Preparation

You will need bamboo skewers soaked in hot water for a few minutes.