Peel and devein shrimp leaving the tails on. In a bowl combine Avocado oil, balsamic vinegar, italian seasoning, lemon juice and zest, salt and crushed red pepper flakes. Marinate shrimp in the mixture for at least 1 hour, preferably 4-6 hours
Layout your prosciutto slices then cut in half lengthwise then wrap each shrimp with a leaf of basil covering as much of the shrimp as possible. Start just above the tail and wrap on a diagonal until you reach the top of the shrimp.
Heat your grill to about 450 degrees F. Grill shrimp for 3-4 minutes per side. Once the shrimp are fully cooked remove immediately onto a serving plate. Lay a sheet of foil over the top to keep the shrimp warm.