Grilled Prosciutto-wrapped Shrimp

24 jumbo shrimp, uncooked

6 tablespoons extra-virgin olive oil

4 tablespoons chopped fresh rosemary leaves

2 tablespoons sliced garlic cloves

1/2 teaspoons crushed red pepper flakes shopping list

2 teaspoons freshly grated lemon zest

Salt and pepper

12 slices (about 4 ounces) paper-thin imported prosciutto, cut in half crosswise

lemon wedges

Peel and devein the shrimp, leaving tails on.

In a large bowl or large re-sealable plastic bag, combine olive oil, rosemary, garlic, red pepper, lemon zest, salt, and pepper. Add the prepared shrimp and toss to coats. Let marinade for approximately 1 hour (no more).

Preheat barbecue grill (oil hot grill to help prevent sticking).

When ready to grill, remove the shrimp from the marinade and tightly wrap each with a slice of prosciutto (because the prosciutto is thin, it will stay wrapped).

Place shrimp onto hot grill and cook approximately 2 to 3 minutes on one side; turn and cook another 2 to 3 minutes or until shrimp are opaque in center (cut to test). Remove from grill.

To serve, arrange warm shrimp on a large serving platter with lemon wedges.