Rosemary-Peppercorn Prosciutto Wrapped Shrimp

1 pound of shrimp
cup olive oil
2 Tbsps. Rosemary finely chopped
2 Tbsps. crushed black pepper
2 pkg. prosciutto ham

Peel, devein and butterfly shrimp, leave tails on. Set aside.

Mix together; olive oil, rosemary and black pepper. Dredge prepared shrimp generously in oil-seasoning mixture. Wrap each shrimp with prosciutto ham and place on skewer.

Place over medium-hot mesquite charcoal in BBQ pit and cook until done, approx. 5 minutes per side.

Great as appetizers or entre.