Jumbo Shrimp With Prosciutto And Basil

• 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

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

white wine, olive oil, lemon juice, mustard, fresh basil, freshly cracked black pepper, shrimp, basil, thin

Taken from www.food.com/recipe/jumbo-shrimp-with-prosciutto-and-basil-63551 (may not work)