Jumbo Shrimp(With Prosciutto And Basil)

• 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

1. Combine wine, oil, lemon juice, mustard, chopped basil and peppercorns.
2. Pour over shrimp in a shallow bowl.
3. Marinate in refrigerator at least 3 hours, turning shrimp occasionally. Prepare hot coals with generous amount of mesquite for grilling the shrimp.
4. Reserve marinade.
5. Wrap the middle of each shrimp with a basil leaf and then with a slice of Prosciutto.
6. 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.
7. Serve immediately.
8. Makes 6 main course servings or 24 appetizers.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1443 (may not work)