18 shrimp, extra large
18 slices prosciutto or serrano ham
1/3 cup red wine vinegar
2 tablespoons Dijon-style mustard
1 tablespoon minced garlic
1. Place one shrimp on each slice of prosciutto and wrap it around the shrimp and secure it with a skewer or toothpick. Brush some of the garlic sauce over the shrimp and place them on a broiler pan. Broil on one side for 5 minutes. Turn shrimp over and broil for a few minutes more. Serve with the rest of the sauce to dip them in. Allow 3 shrimp per person for an appetizer or 6 each for a main course.
2. Garlic Sauce: Combine vinegar, mustard and garlic in a blender. Keep blender running and slowly add the olive oil and blend until the sauce is thoroughly blended.