Antipasto is an appetizer typically consisting of olives, anchovies, cheeses, and cured meats, but this dairy-free version of antipasto skewers has a west coast flair with California grapes, Pacific shrimp, and a warm-weather marinade.
The rich balsamic flavor coupled with pungent prosciutto provide depth without the need for any dairy cheese. But be sure to check the ingredient labels when choosing both the prosciutto and the onions. Dairy ingredients such as lactose and lactic acid starter culture (not always derived from dairy – the packaging should note if it is) can often be found in cured meats, and pickled products can contain a few unwanted additives.
The grapes may sound odd at first, but they roast and grill just like any other fruit, gaining some nice caramelized flavor, while still providing a pleasant pop to these 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.