Jumbo Shrimp With Prosciutto And Basil - cooking recipe

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

Preparation

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