Grilled Shrimp Wrapped in Prosciutto

Combine 1/4 cup Girard’s® Light Creamy Balsamic Dressing, mustard and parsley and set aside.

Place the potatoes in a medium saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook 10 to 15 minutes or until the potatoes are tender. Drain the potatoes, and transfer to a tray. Cut potatoes into wedges. Brush them with oil and sprinkle with salt and pepper.

Preheat a grill to medium-high heat. Wrap each shrimp with one half-slice prosciutto and thread 3 shrimp onto a skewer. Brush each skewer with oil.

Grill the potato wedges, about 1 to 2 minutes per side. Gently remove from grill and place into a bowl. Grill shrimp skewers about 2 to 3 minutes per side, depending on the size of the shrimp. The prosciutto should be charred and the shrimp should no longer be translucent. Remove from grill and brush the remaining 1/4 cup dressing over the shrimp.

To finish the potato salad, combine the dressing mixture and gently mix. Season with salt and pepper to taste. Arrange lettuce leaves, potato salad and shrimp on each plate. Sprinkle with slivered scallions.