6 jumbo shrimp, cleaned & deveined
6 fresh basil leaves
6 thinly sliced prosciutto di parma strips
1/2 c. extra virgin olive oil
2 tbsp. dijon mustard
1 garlic clove
1 tsp. lemon juice
1 tsp. white wine

Slice shrimp down the back so as to make a pocket. Insert basil leaf and wrap the prosciutto slice around the shrimp.

Marinate the shrimp in the olive oil and dijon mustard for about 1 hour. Grill the shrimp in broiler. Garnish with sauteed spinach. Top with heated marinade. Serves 2.