Soak wooden skewers in water for 30 minutes. Wrap 1 basil leaf and 1 slice prosciutto around each shrimp. Thread shrimp on skewer. Repeat with remaining skewers and shrimp. Brush shrimp liberally with Avocado Oil and grind on some Pink Peppercorn Blend. Grill shrimp over medium heat until cooked through, about 6 minutes. Serve hot or at room temperature. Makes 6 appetizer-sized servings.