20 Jumbo white shrimp
2 Tablespoons of dijan mustard
1 Cup of extra virgin olive oil
1 Bunch parsley picked and chopped
1 Bunch tarragon picked and chopped
   Juice and zest of 1 lemon
   Salt and pepper
1 Slice of Parma prosciutto

Peel and devain the shrimp. Place on a lightly oiled baking sheet. Set aside in the refrigerator. Make the vinaigrette by combining the rest of the ingredients except the oil and prosciutto. Add the oil in a steady stream whisking to emulsify. Put the baking sheet with the shrimp on it in the oven with the broiler on. Cook on each side for about 3 minutes. Remove to a shallow platter; drape each shrimp with the prosciutto pieces and drizzle with the vinaigrette. Serve warm with a bamboo fork.