Ingredients
16 large shrimp, shelled
better is fresh, if using frozen, thaw and pat dry before use.
16 slices of San Daniele prosciutto (thin)
16 small leaves of basil
Preparation
Place each shrimp on a prosciutto slice, topping with a basil leaf. Carefully wrap the prosciutto around the shrimps, making sure the prosciutto fit tightly. Place the shrimp on a cookie sheet (or a low pan and tin foil). Bake at 300 deg. for 5 to 8 mins. on each side. Serve with Pinot Grigio or Lugana, they are good both warm and at room temperature (not chilled or hot).
