JUMBO SHRIMP WITH PROSCIUTTO AND BASIL

1 LB Peeled & Deveined Shrimp - 10-15 count
6 Slices of Prosciutto cut in half
24 Large Whole Basil Leaves
Salt & Pepper to taste
Olive OIl for sautéing

Lay out a strip of Prosciutto and cut in half lengthwise.
Place a raw shrimp on end.
Place a basil leaf on each side of the shrimp.
Gently roll up the shrimp.
Repeat until all the shrimp is rolled in prosciutto.

In a pan heat the olive oil medium to medium high. Add the rolled shrimp and sauté until the prosciutto is crisp on all sides and the shrimp is tender, about 4 minutes. Drain on paper towels and serve immediately with Eagle Eye Rose.