Prosciutto-wrapped Shrimp with Garlic Dipping Sauce

9-10 thin slices prosciutto
18 fresh basil leaves
18 extra large raw shrimp, cleaned
18 bamboo skewers, soaked in water for 30 minutes
Sauce: 1/3 c. Red wine vinegar
2 T. Dijon mustard
1 T. chopped garlic
1 C. Basil olive oil

Cut prosciutto in halves lengthwise to make 2 long strips. Place 1 basil leaf at short end of 1 strip of prosciutto. Roll shrimp up in meat and thread sharp end of skewer through shrimp to secure the roll. Broil or grill shrimp until opaque, turning frequently about 5 minutes. Serve with sauce. For sauce: In a blender combine vinegar, mustard and garlic. Gradually add oil until well blended.