Shrimp Wrapped in Prosciutto and Basil on Rosemary Skewers

• 1 lb thin sliced italian prosciutto
• 2 lbs raw shrimp, jumbo size,peeled and deveined
• 2 cups fresh basil leaves, washed and dried
• 23 cup Dijon mustard
• 12 skewers (I use fresh mature rosemary twings or sticks, stripped of leaves except tops)

1. Peel and devein jumbo shrimp.
2. Brush dijon mustard evenly on shrimp.
3. Wrap one big basil leaf around shrimp.
4. Wrap 1/2 slice of prosciutto over basil.
5. Thread shrimp onto cleaned rosemary skewer (I like to leave the leaves on the top for effect and flavor) Heat grill to medium-hot and place skewers on grill and cook about 3 minutes per side, or when when shrimp is pink.
6. Serve over bead of rice or cous cous.
7. YUMMY!

shrimp, fresh basil, mustard, skewers

Taken from www.food.com/recipe/shrimp-wrapped-in-prosciutto-and-basil-on-rosemary-skewers-94807 (may not work)