1/4 cup pure olive oil
2 teaspoons finely chopped garlic
2 teaspoons balsamic vinegar
juice of one lemon
8 strips lemon peel, about 11/2 inches long and
1/2 inch wide
1 teaspoon Dijon mustard
salt and pepper to taste
12 shrimp, 10 to 15 per pound size, peeled
and deveined
2 medium zucchini, ends removed, cut into
3-inch segments, then cut lengthwise into
rectangles 1/8 inch thick
olive oil for brushing on zucchini
salt and pepper to taste
6 slices prosciutto, paper-thin, cut in half
4 wood skewers

In a nonreactive bowl combine first 7 ingredients. Add shrimp, cover, and refrigerate for 6 to 8 hours. Remove shrimp and lemon zest and set aside.

Brush zucchini with olive oil and season with salt and pepper. Place on a sheet pan under broiler or on a charcoal grill and cook for 1 to 2 minutes per side, until just soft. Let cool.

To assemble, wrap each shrimp with 1 slice prosciutto and then with 1 slice zucchini. Place 3 pieces of shrimp on each skewer with strips of lemon peel between. Broil or grill 3 to 4 minutes on each side.