Ingredients:

• 6 tablespoons extra-virgin olive oil
• 1/4 cup fresh rosemary, chopped
• 2 tablespoons garlic, sliced
• 2 teaspoons lemon zest, freshly grated
• 1/2 teaspoon crushed red pepper flakes
• 24 large shrimp (8 to 10 per pound), peeled, deveined, tails left intact
• 12 slices prosciutto, paper thin
• salt and freshly ground black pepper to taste
• lemon wedges for serving

Method:

In a large bowl, combine the oil, rosemary, garlic, lemon zest, red pepper flakes and salt and pepper to taste. Add the shrimp and toss to coat and cover each piece. Marinate for 1 hour, no longer.

Prepare the grill for direct grilling on medium-high heat.

Remove the shrimp from the marinade and snugly wrap each with a slice of prosciutto. (Because the prosciutto is so thin it will stay wrapped).

Place the shrimp on the hot grill and cook, turning once, until firm and opaque, 2 to 3 minutes per side.

Serve on hot platter with lemon wedges.