24 Large Wild Gulf Shrimp, peeled and deveined – no tails

12 slices of Prosciutto di Parma, sliced paper thin

Extra Virgin Olive Oil, flavorful and buttery

12 long, slender skewers

Peel and devein shrimp, remove tails and rinse well. Cut one slice of Prosciutto di Parma in half, making two long strips. Wrap one shrimp in a thin strip of prosciutto and pin with a skewer, sliding the shrimp bundle down about three inches. Wrap a second shrimp with the other strip of prosciutto and slide onto the end of the skewer – keeping the two shrimp about 1/2 – 3/4 inch apart. Repeat with remaining shrimp and prosciutto to make 12 skewers of two shrimp bundles.

Drizzle lightly with a flavorful olive oil and rest at room temperature for 10 minutes as you heat your grill. Grill over direct medium heat until browned and cooked through.

Transfer to a serving platter and garnish creatively. Great with a drizzle of olive oil and Balsamico di Modena, pesto sauce, roasted red pepper sauce and alongside toasted baguette slices, bruschetta or crostini.

– Chef Michaelangelo (Mick) Rosacci

Chef Notes: With only three ingredients, quality shrimp, real Prosciutto di Parma and a flavorful olive oil will make a huge difference! Use American shrimp from the Gulf of Mexico, the taste and texture is better and they’re earth friendly!