Grilled Wrapped Shrimp with Garlic Dipping Sauce

24 fresh basil leaves
12 thin slices of prosciutto, each cut in half lengthwise
24 extra large shrimp, peeled and deveined (sea scallops can be substituted)
24 bamboo skewers, soaked in water for at least 30 minutes before grilling

GARLIC DIPPING SAUCE ingredients:
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, chopped
1 cup olive oil

Place one basil leaf at the short end of a slice of prosciutto and a shrimp on top of the basil. Roll the shrimp in the prosciutto, then thread lengthwise onto a skewer. Repeat with the remaining basil, prosciutto, and shrimp. Place the skewers on a baking sheet and refrigerate until ready to cook.

To make the sauce, combine the vinegar, mustard, and garlic in a food processor or blender. With the machine running, add the olive oil in a slow, steady stream. Process until combined. Ten to 15 minutes before you are ready to grill, spoon about one-third of the sauce over the shrimp skewers to marinate. Transfer the rest of the dipping sauce to a small bowl.
Prepare a medium hot fire in a gril. Grill the shrimp, turning often, until opaque, about 6 minutes.
Arrange the cooked skewers on a platter and serve with the dipping sauce on the side.
Serves 8