In a large bowl, combine the oil, rosemary, garlic, lemon zest, red pepper flakes and salt and pepper to taste. Add the shrimp and toss to coat and cover each piece. Marinate for 1 hour, no longer.

Prepare the grill for direct grilling on medium-high heat.

Remove the shrimp from the marinade and snugly wrap each with a slice of prosciutto. (Because the prosciutto is so thin it will stay wrapped).

Place the shrimp on the hot grill and cook, turning once, until firm and opaque, 2 to 3 minutes per side.

Serve on hot platter with lemon wedges.

Note: You can thread the shrimp on skewers if you prefer. To prevent the wrapped shrimp from sticking to the grill, rub the outside of the prosciutto with a bit of olive oil. Spring loaded tongs are useful for flipping the shrimp.

Chef's Tip: To reinvigorate previously frozen shrimp (almost all shrimp is frozen at harvest, shipped, thawed then sold), soak them for 20 minutes in salted water in the refrigerator (2 tablespoons salt to 1 quart cold water). Then drain, rinse, and pat dry with paper towels before proceeding with the recipe.