Ingredients
zest and juice of 1 orange
zest and juice of 2 limes
1 jalapeno chile, chopped with seeds
3 garlic cloves, minced
1 bunch cilantro, stems only, chopped
1/3 cup chopped red onion
crushed red pepper, to taste
1 pinch salt, to taste
pinch fresh oregano, minced
1/4 cup tequila (optional)
1/2 cup extra-virgin olive oil
16 medium size shrimp, deveined
4 wooden skewers
16 strips thinly sliced prosciutto

Directions
Combine all ingredients except for the shrimp and prosciutto in a large glass bowl or lidded plastic container. Add the shrimp and stir to mix. Cover and marinate in the refrigerator for 1 to 2 hours (no longer).

Remove the shrimp from the refrigerator and bring to room temperature. Meanwhile, cover the wooden skewers in water and soak for about 15 minutes.

Wrap the shrimp tightly in prosciutto and thread onto the skewers. Preheat the broiler or prepare a charcoal or gas grill for cooking over medium-high heat. Broil or grill shrimp, turning once, until done and the centers are opaque. Serves 4.