Prosciutto Shrimp Appetizer
Prepare a baking sheet with parchment paper. 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. Heat your grill to about 450 degrees F. Arrange 3 shrimp in each of 4 shallow broiler-proof dishes tucking ends of prosciutto strips under shrimp. Wrap each shrimp in ½ of a slice of prosciutto.
Toss shrimp in olive oil rosemary pepper. If you use U10 shrimp meaning that there are 10 to a pound you can make about one shrimp per person as an appetizer. Wrap 1 prosciutto strip around each shrimp.
Place in an oven safe skillet with sides. Wrap each strip around the shrimp then place back on the baking sheet. Slice the prosciutto into long strips that are about 1-inch wide.
Peel and devein shrimp but leave tails on. 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. Pat the shrimp dry with a paper towel then place on the lined baking sheet.
Preheat the oven to 350 F. You do not need a cocktail sauce.
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