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1
Set aside either a set of bamboo or metal skewers. If using bamboo skewers, soak them in warm water.
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2
Remove 18 of the small- to medium-sized leaves of mint and set them aside. Mince the remaining leaves and add 1 tablespoon to a medium bowl. Use Microplane to grate garlic. Measure 1 slightly heaped teaspoon into the bowl and discard or save the rest of the cloves. Zest the lemon with the same Microplane and add to the bowl. Cut the lemon into wedges and set aside (for serving). Add the black pepper and olive oil. Whisk to combine.
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3
Peel and devein the shrimp, leaving the tails attached, and add them to the bowl. Gently toss the shrimp until they are evenly coated. Cover and refrigerate while grill is heating.
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4
Prepare grill for cooking over medium direct heat. You should be able to hold your hand about 2 inches above the grate for about 4 seconds.
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5
Prepare the shrimp for the skewers when the grill is about 15 minutes from being ready. Use a sharp knife to cut the prosciutto slices in half lengthwise. (Set aside any loose bits for another purpose.) Take 1 shrimp and lay a mint leaf lengthwise along its back with the tip of the leaf facing towards the tail. Take a strip of prosciutto and wrap it around the shrimp, attempting to cover most of the mint leaf. Form the shrimp into a C-shape, and thread it onto the end of a skewer, tail-side first.
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6
Brush both sides of the assembled shrimp skewers with olive oil. Grill for 2 to 2 1/2 minutes then flip and grill for an additional 1 1/2 to 2 minutes-until the shrimp is just opaque. Serve warm, or better yet, at room temperature, with lemon wedges (optional).
