Prosciutto Wrapped Shrimp...adapted from Martha Stewart's Hors D'Oeuvres Handbook
24 large shrimp (about ½ pounds), tails on, peeled and deveined
1/2 cup sambuca liqueur
¼ cup extra virgin olive oil
¼ cup fresh rosemary
Kosher salt and freshly ground black pepper
8 paper-thin slices prosciutto
Soak wooden skewers in water for about a half hour before assembling.
Arrange the shrimp in an even layer in a large glass dish. Pour the sambuca, olive oil, and 2 tablespoons of the rosemary, and salt and pepper to taste, over the shrimp. Toss the shrimp in the marinade to coat well. Cover with plastic wrap and let marinate for 15 minutes in the refrigerator, turning halfway through.
Gently sprinkle the shrimp with the remaining rosemary. Cut each prosciutto slice lengthwise into thirds. Wrap 1 slice of prosciutto snugly around the center of each shrimp. Thread 1-3 wrapped shrimp onto each wooden skewer through the head and tail.
Cover broiler pan with foil for easy clean up. Turn broiler on high and broil about 6 inches away from element for 1 ½ minutes. Flip shrimp and broil an additional 1 ½ minutes or till shrimp is opaque and cooked through and prosciutto is crispy.