• 24 large shrimp
• 12 slices prosciutto
• 4 - 6  small zucchini
• Olive oil
• Salt and freshly milled black pepper

Method

Clean shrimp by removing the shells and deveining back, but leave the head and tails shells on.  This makes for a more beautiful presentation.

Cut prosciutto slices in half and wrap a half around each shrimp.  Set aside.

Remove ends from zucchini, then cut in thick slices about on half inch each. Using 6 skewers, starting and ending with a shrimp, thread a shrimp, then two zucchini, another shrimp, etc. onto skewers.  You are using small zucchini so that they are enclosed in their own skin to make better grilling.

Brush with oil and cook over a grill for about two minutes on each side.  Shrimp should lose all whiteness and firm up.  To prevent overcooking, keep an eye on the shrimp.

Serves: 6

Contributor: Alana Clinton

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