Peel and devein the shrimp, leaving tails on.
In a large bowl or large re-sealable plastic bag, combine
olive oil, rosemary, garlic, red pepper, lemon zest, salt, and pepper. Add the prepared
shrimp and toss to coats. Let marinade for approximately 1 hour (no more).
Preheat barbecue grill (oil hot grill to help prevent sticking).
When ready to grill, remove the shrimp from the marinade
and tightly wrap each with a slice of prosciutto (because the prosciutto is thin, it will
Place shrimp onto hot grill and cook approximately 2 to 3 minutes on one
side; turn and cook another 2 to 3 minutes or until shrimp are opaque in center (cut to
test). Remove from grill.
To serve, arrange warm shrimp on a large serving platter with
lemon wedges and rosemary sprigs.
Makes 6 servings.