Ingredients
2/3 cup dry white wine
1/2 teaspoon curry powder
16 large shrimp, peeled and deveined
8 scallions
Fine sea salt
Freshly ground black pepper
8 thin slices prosciutto
1 tablespoon extra-virgin olive oil plus more for grill
Preparation
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
In a medium bowl, whisk together wine and curry powder; add shrimp and let stand at room temperature for 10 minutes.
Meanwhile, cut scallions in half, lengthwise, to make 16 pieces; season with salt and pepper.
Cut prosciutto in half, lengthwise, to make 16 pieces; fold prosciutto pieces lengthwise, if necessary, to form a width of 1-inch.
Remove shrimp from marinade; discard marinade.
Lightly season shrimp with salt and pepper.
Wrap 1 prosciutto slice around the center of each shrimp.
Folding scallions accordion-style into thirds, thread shrimp and scallions onto 8 skewers.
Drizzle skewers with oil.
Grill skewers on lightly oiled grill rack, turning once halfway through, until shrimp are cooked through, about 5 minutes.
