DIRECTIONS

Soak long bamboo skewers in water for at least 5 minutes. Thread skewers with shrimp (2), grapes (6) and onions (2), with a ribbon of prosciutto winding throughout. Place the finished skewers in shallow dish or plate. Evenly dab on half of the marinade with a brush. Let marinate in the refrigerator for at least 30 minutes and then brush with the remaining marinade. Grill on a hot fire for 2 minutes a side. Serve immediately.

To make the marinade: whisk together the garlic, vinegar, rosemary, salt and pepper and gradually add the oil.

Ingredients

Skewers
24 peeled and deveined shrimp (31-40 size)
1 – 8 oz jar cocktail onions
3/4 pound red or black California seedless grapes
3 oz prosciutto, each piece sliced into long ribbons

Marinade
1 clove garlic, crushed
1 tablespoon balsamic vinegar
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon salt
plenty of freshly ground black pepper
4 tablespoons olive oil

DIRECTIONS

Soak long bamboo skewers in water for at least 5 minutes. Thread skewers with shrimp (2), grapes (6) and onions (2), with a ribbon of prosciutto winding throughout. Place the finished skewers in shallow dish or plate. Evenly dab on half of the marinade with a brush. Let marinate in the refrigerator for at least 30 minutes and then brush with the remaining marinade. Grill on a hot fire for 2 minutes a side. Serve immediately.

To make the marinade: whisk together the garlic, vinegar, rosemary, salt and pepper and gradually add the oil.

Notes

This is a Gluten-free recipe
This is a Low-sodium recipe
This is a Clean-eating recipe
This is a Dairy-free recipe

Servings

12 Skewers

Nutritional Information

Nutritional Analysis Per Serving: Calories 92; Protein 4 g; Carbohydrate 7.5 g; Fat 5 g; Saturated Fat .8 g; 49% Calories from Fat ; Cholesterol 24 mg; Sodium 122 mg; Fiber .57 g.