• 12 jumbo shrimp, peeled and de-veined
• 1/2 cup dry white wine
• 1/3 cup olive oil
• 2 cloves garlic, minced

• 1/4 teaspoon crushed red pepper
• 3 slices Prosciutto, sliced thin
• 2 tablespoons Italian parsley, minced
• lemon wedges

Combine shrimp, wine, oil, garlic and crushed red pepper in bowl; toss to coat. Let stand at room temperature for 1 hour. Preheat broiler. Cut each Prosciutto slice lengthwise in half and then crosswise in half. Drain shrimp, reserving marinade. Wrap 1 Prosciutto strip around each shrimp and arrange in shallow broiler-proof dish, tucking ends of Prosciutto strips under shrimp. Drizzle each shrimp with a little of the marinade. Broil shrimp until Prosciutto begins to crisp and shrimp are cooked through. Watch closely to avoid burning. Sprinkle with parsley; serve with lemon wedges.