Tequila Shrimps. with Prosciutto and Basil
1 cup tequila
1 cup olive oil
½ cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
½ cup freshly chopped basil
a few rounds. of fresh cracked pepper
24 large shrimps, peeled, deveined and tails off
24 whole large basil leaves
24 thinly sliced prosciutto
Combine tequila, olive oil, lemon juice, mustard, chopped basil, and pepper and pour over the shrimps in a shallow bowl to cover them. Marinade in the refrigerator for a couple of hours. If the marinated does not cover them fully, turn the shrimps once
On the stove heat up a grilling plate over high heat.
Remove the shrimps from the marinade and reserve the marinade. Wrap the middle of each shrimp first with a leave of basil and then with the prosciutto. Thread 4 shrimps lengthwise on each of 6 metal skewers. (if no metal is on hand, use bamboo skewers that you will have submerged in water for a couple of hours so they will not burn when grilling).
Grill the shrimps basting with the marinade for several minutes on each side. Serve immediately.