Prosciutto-Wrapped Shrimp with Dill
16 large shrimp (1 pound), peeled, tails off and de-veined
1 tbsp garlic, finely chopped
3 tbsp dill, chopped
freshly ground pepper
about 1/3 lb paper-thin slices of proscuitto, torn in half
In a large bowl, combine shrimp, garlic, dill and pepper and toss. Wrap each piece of shrimp in prosciutto and thread onto a skewer. You can put up to 3 shrimps spaced out on a skewer. Drizzle shrimp skewers with olive oil. Heat grill to medium and grill skewers 4 minutes, turning once.
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