Grilled Wrapped Shrimp With Mustard Butter

This makes a nice hors d’oeuvre. I learned this from my friend Sandy Dine.  My son Gregory prefers this without the prosciutto.

Serves 6-8

1 lb. large shrimp, cleaned  (about 12-16 shrimp)

1/4 lb. prosciutto, thinly sliced (about 3 slices)

Grilling skewers (if using wood - submerge in water for 10 minutes)

Mustard Butter:

1/2 stick butter (melted)

1 clove garlic, crushed

1 tablespoon Dijon mustard

1 tablespoon sugar

1 teaspoon Worcestershire sauce

1/2 lemon (juiced)

Few drops Tabasco

Could double up mustard butter recipe and save half for dipping after grilling

Cut prosciutto into thin strips about 1 inch and wrap around shrimp.

Thread shrimp onto skewers and place on a baking sheet.

Or you can make these individually with toothpicks – be sure to soak toothpicks in water before. 

Brush shrimp with mustard butter.

Grill or broil for 1-2 minutes each side, brushing on more mustard butter.