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What could be easier than grilling the shrimp for a tasty appetizer?

More great Shrimp Recipes. Also check out Purchasing, Deveining, Cooking, Brining, and Etiquette of Shrimp.

Check out my Appetizer Recipes for more great cooking ideas.

24 jumbo shrimp, uncooked
6 tablespoons extra-virgin olive oil
4 tablespoons chopped fresh rosemary  leaves
2 tablespoons sliced garlic cloves
1/2 teaspoons crushed red pepper flakes
2 teaspoons freshly grated lemon zest
Salt and pepper
12 slices (about 4 ounces) paper-thin imported prosciutto, cut in half crosswise
Lemon wedges
Rosemary sprigs

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 stay wrapped).

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.