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Whisk together, wine, olive oil, lemon juice, Dijon, garlic, and basil. Add shrimp, toss, and marinate for 1-3 hours in the refrigerator.
When ready to grill, remove from the refrigerator. Wrap a basil leaf around the middle of the shrimp, then a slice of the prosciutto.
Thread onto skewers.
Grill until the shrimp loses its translucency, about 3 minutes per side (will vary depending on the size of your shrimp and the temperature of your grill).
Serve hot.