- 1/2 cup olive oil
- 2 tablespoons dry white wine vinegar
- 3 tablespoons chopped fresh basil
- 1 pound large shrimp (13 to 15 per pound), peeled and deveined, with tails intact
- 8 to 10 pieces prosciutto di Parma, sliced very thin
Combine oil, vinegar, basil and garlic in a bowl. Add the shrimp and marinate overnight in the refrigerator. Preheat broiler.
Saute the shrimp in a non-stick pan, that has been heated and lightly brushed with olive oil. Cook only to seal the prosciutto to shrimp. Place each piece on broiler pan and grill under broiler for 2 minutes on each side. Careful not to burn the prosciutto or overcook the shrimp.