Ingredients
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil, plus more for brushing
2 bunches fresh rosemary
Salt and freshly ground pepper
32 jumbo shrimp, peeled and deveined
12 slices prosciutto
1 loaf of coarse-textured Italian bread, cut into 1 1/2-inch cubes
Preparation
Mix together white wine, lemon juice, 1/2 cup oil, a few sprigs of chopped rosemary, and salt and pepper to taste. Add shrimp; marinate for 1 hour.
Heat a grill to medium hot and place grid 4 inches above coals. Remove shrimp from marinade and wrap a third of a piece of prosciutto around middle of each shrimp. Place shrimp on skewers, alternating with bread cubes, tucking a small sprig of rosemary between shrimp and bread. Set aside until ready to grill.
Brush with oil and grill for 2 to 3 minutes on each side.
