• 1 cup dry white wine
• 1 cup olive oil
• ¼ cup fresh lemon juice
• 2 Tbsp Dijon mustard
• ½ cup chopped fresh basil
• 24 raw Jumbo shrimp, cleaned
• bunch of basil leaves, chopped
• 24 prosciutto, chopped

Combine all of the above and marinate. Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally.

Remove the shrimp from the marinade; reserve the marinade.

(I use to pour over pasta, reheat in microwave). Put all ingredients in a grill basket, on the grill, and cook until the shrimp is pink and cooked through.