Prosciutto Shrimp Appetizer

Peel and devein shrimp but leave tails on. Drain shrimp reserving marinade.

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Start just above the tail and wrap on a diagonal until you reach the top of the shrimp.

Prosciutto shrimp appetizer. Slice the prosciutto into long strips that are about 1-inch wide. Wrap each strip around the shrimp then place back on the baking sheet. Heat your grill to about 450 degrees F.

Pat the shrimp dry with a paper towel then place on the lined baking sheet. Prepare a baking sheet with parchment paper. Wrap 1 prosciutto strip around each shrimp.

You do not need a cocktail sauce. Preheat the oven to 350 F. Arrange 3 shrimp in each of 4 shallow broiler-proof dishes tucking ends of prosciutto strips under shrimp.

Layout your prosciutto slices then cut in half lengthwise then wrap each shrimp with a leaf of basil covering as much of the shrimp as possible. Place in an oven safe skillet with sides. Toss shrimp in olive oil rosemary pepper.

Wrap each shrimp in ½ of a slice of prosciutto. If you use U10 shrimp meaning that there are 10 to a pound you can make about one shrimp per person as an appetizer.

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