16 lg. shrimp, shelled and veined
1/2 c. cognac
16 thin slices fatty prosciutto
16 fresh sage leaves or bay leaves
2 tbsp. bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. lemon juice

Wash shrimp and marinate in cognac one hour. Drain and wrap each shrimp in slice of prosciutto. Place shrimp on skewers alternately with sage or bay leaves. Place in broiler and cook until ham fat begins to sizzle. Roll skewers in bread crumbs, sprinkle with salt and pepper and return to broiler until golden brown in color. Sprinkle with lemon juice and serve very hot.