Preheat oven to 425F. Slice the prosciutto into halves or thirds, depending the size of the shrimp. Wrap the shrimp in prosciutto, starting from the tail. Lay on a baking sheet covered in foil paper, drizzle with olive oil, and bake for 15 minutes.

Use a spice grinder to process the blackberries.

Add the blackberry puree and mint to a pan. Add erythritol to taste and let cook for 2–3 minutes.

Add in the red wine and mix well. Allow the sauce to reduce over a simmer. Taste once reduced and add more sweetener, if needed.

Serve the cooked shrimp with the sauce on the side or drizzled over!