- 12 uncooked jumbo shrimp, peeled deveined
- 1/2 cup dry white wine
- 1/3 cup olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
- 3 thin prosciutto slices, each slice cut lengthwise in half, then crosswise in half
- 2 tablespoons minced Italian parsley
- Lemon wedges
- Combine shrimp, wine, oil, garlic and crushed pepper in bowl; toss to coat. Let stand at room temperature 1 hour.
- Preheat broiler. Drain shrimp, reserving marinade. Wrap 1 prosciutto strip around each shrimp. Arrange 3 shrimp in each of 4 shallow broiler-proof dishes, tucking ends of prosciutto strips under shrimp. Drizzle 1 tablespoon marinade over shrimp in each dish.
- Broil shrimp about 6 inches from heat source until prosciutto begins to crisp and shrimp are cooked through; watch closely to avoid burning, about 6 minutes. Sprinkle with parsley. Serve with lemon wedges.