1. Cut each piece of prosciutto in half lengthwise and reserve
2. Season the shrimp with salt and pepper
3. Wrap each shrimp with a half slice of prosciutto
4. Place a small sauce pot over medium heat, add the garlic and cream
5. Bring to a simmer and reduce by 1/4
6. Stir in the prepared pesto and adjust seasoning with salt and pepper, then set aside
7. Place a large nonstick sauté pan over medium heat, add olive oil or butter to the pan and once it is shimmering add the shrimp
8. Cook for 2-3 minutes on one side and flip, cooking 2-3 minutes more. The shrimp will turn pink and opaque.
9. Remove from pan and drain on paper towels
10. Spoon 2-3 tablespoons of sauce into the center of 4 warm soup bowls
11. Divide shrimp between the 4 bowls
12. Garnish with fresh herbs (basil, chives, parsley or any combination of them). a lemon wedge and a spoonful of diced, roasted red pepper
13. Serve immediately