Instructions: Preheat the grill or the barbecue. Shell and de-vein the shrimp. Cut the Prosciutto slices into 1 inch wide and 2 1/2 inches long strips, roll around the shrimp. Thread the shrimp onto 4 long metal skewers, brush with olive oil.

Sprinkle them lightly with the breadcrumb/parsley mixture.

Place skewers on the hot grill and season lightly with salt. Cook about 2 minutes on each side or until the shrimp are lightly golden and opaque all the way through. Serve hot with lemon wedges.

Note: If you divide the portions in half you may serve this as an appetizer.

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