Shrimp-prosciutto brochettes Recipe

Name: Shrimp-prosciutto brochettes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 portions
Ingredients: 4 wooden skewers, soaked in water 30 minutes; 150 g (1 package) San Daniel prosciutto slices, cut in half lengthwise; 1 kiwi, cut in sticks; 20 basil leaves; 454 g (1 package) raw, peeled, deveined with tail, 16-20 calibre, thawed shrimp; 2 garlic cloves, finely chopped; 15 mL (1 tbsp.) honey; 45 mL (3 tbsp.) olive oil; 30 mL (2 tbsp.) white balsamic or white wine vinegar

Ingredients

4 wooden skewers, soaked in water 30 minutes
150 g (1 package) San Daniel prosciutto slices, cut in half lengthwise
1 kiwi, cut in sticks
20 basil leaves
454 g (1 package) raw, peeled, deveined with tail, 16-20 calibre, thawed shrimp
2 garlic cloves, finely chopped
15 mL (1 tbsp.) honey
45 mL (3 tbsp.) olive oil
30 mL (2 tbsp.) white balsamic or white wine vinegar

PREP TIME 20m	COOK TIME 10m	TOTAL TIME 30m
YIELD 4 portions

Instructions

Combine vinegar, oil, honey and garlic in a bowl.
Add shrimp and stir to coat well.
Cover and refrigerate for 1 hour.
Preheat barbecue to high.
Place shrimp on work surface.
Garnish each with a stick of kiwi and wrap with a basil leaf and then a thin prosciutto slice.
Thread five shrimp on each skewer, ensuring they will not fall off.
Cook on an oiled grill for about 2 minutes per side, or until shrimp are pink and prosciutto is lightly grilled.
Enjoy on a salad of greens, served with new potatoes.