9 thin slices of prosciutto
3 dozen med.-size raw shrimp, shelled and deveined
2 dozen pitted California black olives
18 thin lemon slices (2 or 3 lemons)
1/3 c. finely chopped Italian parsley
2 or 3 minced cloves garlic
Crushed dried red pepper to taste
6 tbsp. good olive oil, or more
6 skewers and heavy foil

Preheat oven to 350 degrees. Cut each slice of prosciutto lengthwise into halves and wrap 1 piece of prosciutto around each of 18 shrimp. Slide 2 olives onto one of 6 skewers. Slide a prosciutto wrapped shrimp onto the skewer.

Wrap a lemon slice around a plain shrimp and slide into skewer. Repeat, using 2 more prosciutto wrapped shrimp and 2 more lemon wrapped shrimp. End with 2 more olives. Repeat skewering procedure with remaining shrimp, lemons and olives.

Lay each skewer on a piece of foil. Sprinkle with parsley, chopped garlic and red pepper to taste. Drizzle each skewer with a tablespoon or so of olive oil and seal the packets. Set on a baking sheet. Bake for 10 minutes or until shrimp are done. Do not overcook.

Transfer packets to plates and allow guests to open them at the table. Serves 6. The shrimp may also be sprinkled with vermouth or white wine if you like.