2 lb. (21 to 26 count) raw shrimp
fresh basil leaves (1 large for every 2 shrimp)
1/2 lb. paper thin sliced Prosciutto
1 c. apricot preserves
3 to 4 tbsp. Dijon mustard
few shakes bottled hot sauce
extra-virgin olive oil

You will need bamboo skewers soaked in hot water for a few minutes.

Devein and shell shrimp. Prepare the apricot-mustard glaze by gently melting the preserves in a small saucepan. Run through a sieve, pushing through much of the lids and then season with mustard and hot sauce to taste.

Using either 2 or 4 shrimp per skewer, lay them on your work surface and stack them in your selected amounts horizontally. Weave in one basil leaf per every two shrimp, wrapping them as well as you can. Repeat the process with the ham. Join them with skewers, which you push in from the bottom. Using two per stack makes them less likely to turn on you when cooking. Lightly brush with oil and then pour over the glaze, letting them marinate in the fridge for a few hours. Grill over hot coals until done (which takes just a few minutes) or roast in a hot oven.

Makes 8 dinner sized portions.

Can be made for appetizers or dinner portions.