In a bowl, gently combine the shrimp, olive oil, lemon juice, honey, garlic, and salt and marinate for 5 minutes. Cut the prosciutto into strips, 6 inches long by 1-1/2 inches wide. Lay out each prosciutto strip and top with a basil leaf. Place the shrimp at one end and roll up so each shrimp is wrapped in the prosciutto and basil. Insert a toothpick through the shrimp to hold together. Repeat with the remaining prosciutto, basil leaves, and shrimp. Preheat the grill to medium-high. Coat the grill or a metal grill basket with nonstick cooking spray. Reduce the heat to medium and cook the shrimp bundles 2 to 3 minutes per side until cooked through. Serve immediately.
Recipe Credit: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD