Grilled California-Style Antipasto Skewers
Prep time
Cook time
Total time
Serves: 12 skewers
  • 24 shrimp (31–40 size), peeled and deveined
  • ¾ pound red or black California seedless grapes
  • 1 8-ounce jar cocktail onions
  • 3 ounces prosciutto, each piece sliced into long ribbons
  • 1 garlic clove, crushed
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon fresh rosemary, chopped
  • ¼ teaspoon salt
  • Black pepper, freshly ground
  • ¼ cup olive oil
To make the Skewers:
  1. Soak long bamboo skewers in water for at least 5 minutes.
  2. Thread skewers with 2 shrimp, 6 grapes and 2 onions, with a ribbon of prosciutto winding throughout.
  3. Place the finished skewers in shallow dish or plate.
To make the Marinade:
  1. Whisk together the garlic, vinegar, rosemary, salt and pepper and gradually add the oil.
  2. Evenly brush half of the marinade on the skewers, and let them chill in the refrigerator for at least 30 minutes.
  3. Brush with the remaining marinade and grill over a hot flame for 2 minutes per side.
Recipe by Go Dairy Free at