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Prosciutto-Wrapped Shrimp

Use Parma prosciutto for this dish—it’s less salty than domestic brands.

24		large shrimp (about 1 pound), peeled and deveined
1		teaspoon instant minced garlic
1/2		teaspoon dill weed
1/2		teaspoon dried tarragon leaves
1/2		pound prosciutto, sliced paper-thin
		Nonstick cooking spray

In a medium bowl place shrimp, garlic, dill, and tarragon; toss to coat. Cut prosciutto slices in half lengthwise. Wrap each shrimp in a half-slice of prosciutto.

Thread wrapped shrimp on skewers, leaving a little space between each piece. Spray lightly with cooking spray.

Place skewers on center of cooking grate and grill for 5 to 6 minutes, turning once halfway through grilling time.

Makes 12 servings.

Note: If using wooden skewers, soak in water 30 minutes before using so ends won’t burn during grilling.

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