Ingredients

• 3 tablespoons EVOO
• 4 scallions, white parts finely chopped and green parts thinly sliced on an angle
• 1 Fresno chile, finely chopped, or 1 1/2 teaspoons ground red pepper
• Juice of 1/2 lemon
• Kosher salt and freshly ground black pepper
• 16 jumbo shrimp, tails on and deveined
• 16 thin slices prosciutto

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Instructions

1. Heat a grill or grill pan to medium.
2. Combine the EVOO, scallion whites, chile and lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat. Wrap each shrimp with a slice of prosciutto and thread onto a skewer.
3. Grill the shrimp until firm and opaque, about 3 minutes per side. Transfer to a serving platter and garnish with the scallion greens and another squeeze of lemon juice.