Preheat oven to 425F. Cut each slice of prosciutto in half or in thirds, depending on how many shrimp you have and their size.

Wrap shrimp with prosciutto, starting from the tail and working up. Lay on a baking sheet, drizzle with olive oil, and cook for 15 minutes.

While shrimp are cooking, grind blackberries in a spice grinder. Add to pan with chopped mint leaves and erythritol. Let this cook for 2-3 mintues.

Add red wine and stir, allowing it to reduce as shrimp cook. Strain suace or serve as is. Taste to make sure it's sweet enough.