Proscuitto Wrapped Shrimp with Goat Cheese and Basil

This will be my last post until sometime after Christmas.  While in previous years I'm usually organized at this point, this year I seem to be a wee bit behind.  My inner crazy is going to start to show unless I get my arse in gear!  No amount of making lists has saved me thus far.
This delcious Shrimp appetizer is a creation by my cousin Sandra.  She served this at a Christmas gathering earlier this month and since then, I've made it 3 times.  It's soooo good.  I've served it as an app and also over rice to make it a meal. It would great on salad for a light dinner or even over a simple pasta.  It's highly addictive. 
The second time I made this, I wasn't impressed with the basil at the grocery store so I opted for some pesto I had made and kept in the freezer (I blogged earlier about the pesto).  Equally as delicious.  Make this.  It's a must.
I can't give you exact ingredients because I never did use any.  I will do my best to give you an idea of what you'll need.  You can stick a toothpick through the shrimp to hold them together but it's not neccesary.  If you do, soak the toothpicks in hot water for at least 10 minutes to prevent them from burning.  These can be made up to 6 hours ahead and kept in the fridge until it's time to broil. Once they're under the broiler, don't walk away from them.  Enjoy!

Proscuitto Wrapped Shrimp with Goat Cheese and Basil

1 lb raw shrmip, peeled and deveined
1 clove garlic, chopped
juice and rind of half a lemon
1 tsp honey
Soft Goat Cheese, approx 1/4 cup (more if needed)
Basil leaves (large leaves torn in half)
Proscuitto (half a slice per shrimp)

Toss the shrimp in a bowl with the garlic, lemon juice, rind and honey.  Let it marinate no more than 20 minutes, any longer and the lemon will cook the shrimp.  Lay a piece of proscuitto on a board, top with a basil leaf, goat cheese (1/2tsp - 1 tsp per shrimp) and then wrap around the shrimp.  Lay the shrimp seam side down on a foil lined baking sheet and pop under the broiler for 5 minutes (keep and eye on them so they don't burn!), or until the shrimp are just cooked through and pink, flipping once, halfway through. YUM!