Ingredients:

• 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
  
• 4 tablespoons olive oil
  
• Plenty of freshly ground black pepper

Marinade Preparation:

Whisk together the garlic, vinegar, rosemary, salt and pepper and gradually add the oil.

Cooking Preparation:

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.

Nutritional analysis per skewer: 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.

Recipe courtesy of California Table Grapes Commission

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