Grilled Jumbo Shrimp With Prosciutto And Basil

• 1 c. dry white wine
• 1 c. olive oil
• 1/4 c. fresh lemon juice
• 2 Tbsp. Dijon-style mustard
• 1/2 c. chopped fresh basil
• freshly cracked black peppercorns
• 24 jumbo shrimp, peeled and deveined, tails left on
• 24 large basil leaves
• 24 thin slices 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 hot coals for grilling the shrimp.
4. Remove the shrimp from the marinade; reserve the marinade.
5. Wrap the middle of each shrimp first 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.
7. Grill the shrimp, basting with the reserved marinade, for several minutes on each side.
8. Serve immediately.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=323864 (may not work)