Grilled California-Style Antipasto 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
- Soak long bamboo skewers in water for at least 5 minutes.
- Thread skewers with 2 shrimp, 6 grapes and 2 onions, with a ribbon of prosciutto winding throughout.
- Place the finished skewers in shallow dish or plate.
- Whisk together the garlic, vinegar, rosemary, salt and pepper and gradually add the oil.
- Evenly brush half of the marinade on the skewers, and let them chill in the refrigerator for at least 30 minutes.
- Brush with the remaining marinade and grill over a hot flame for 2 minutes per side.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=190677
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