• 1 pound shrimp, peeled and de-veined
• 1/2 cup dry white wine
• 1/4 cup balsamic vinegar
• 2 tablespoons extra–virgin olive oil

• 2 cloves garlic, minced or pressed
• 8 thin slices Prosciutto
• 20 fresh basil leaves

Rinse shrimp and pat dry. Combine wine, vinegar, oil and garlic in a large heavy–duty plastic food bag or glass bowl. Remove and set aside 3 tablespoons of the marinade for use later. Add shrimp to marinade and toss to coat evenly. Refrigerate for at least 15 minutes or up to four hours, tossing shrimp occasionally. To prepare for grilling: Remove shrimp from marinade and discard used marinade. Cut each Prosciutto slice in half lengthwise. Place a basil leaf on each shrimp; then tightly wrap a slice of Prosciutto around the basil and shrimp, leaving tail exposed. Thread shrimp on double–pronged skewers and grill 6 to 8 minutes over medium heat, turning once. Remove shrimp to a platter and drizzle reserved 3 tablespoons of the unused marinade over shrimp.