12 jumbo shrimp, peeled and deveined
12 slices Prosciutto, sliced thin
12-24 basil leaves, depending upon the size
4 wooden skewers

Heat an outside grill to medium heat. Soak wooden skewers in warm water and set aside.

Wrap one or two basil leaves around a shrimp, then one slice of prosciutto. Place on skewer. Repeat for remaining shrimp.

Grill on medium heat until shrimp are pink and prosciutto is crisp.

Note: Be careful not to overcook.

Serve as an appetizer or main course.

Submitted by: Megan S. Grayce, Cary, North Carolina