Add the peeled and deveined shrimp to a bowl with lemon juice, minced garlic, Italian seasoning, salt, and pepper. Set aside.
1 pound peeled and deveined jumbo shrimp, 2 tablespoons freshly squeezed lemon juice, 3 cloves garlic, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
Add olive oil to a pan over medium heat. Add the prosciutto, saute for 5-7 minutes until it crisps. Remove it from the pan with a slotted spoon and set aside on a plate.
2 tablespoons olive oil, 2 slices or sheets prosciutto
Add the shrimp to the pan and saute for 1-2 minutes on each side, or until the shrimp is opaque. Remove the shrimp from the pan and set aside.
Add the white wine, butter and dijon mustard to deglaze the pan. Whisk the sauce together until the butter melts. Turn the heat off.
1 cup dry white wine, 4 tablespoons unsalted butter, 1 tablespoon dijon mustard
Return the prosciutto and shrimp to the pan. Stir in the chopped parsley and top with lemon slices or wedges.
¼ cup chopped parsley, 1 lemon
Serve the shrimp over polenta with lots of pan sauce!