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Shrimp and Prosciutto Kebabs

Ingredients:

• 1/3 cup olive oil
• 2 cloves garlic, minced
• Salt and freshly ground pepper
• 1 pound large shrimp, peeled and deveined
• 2-3 ounces small mushrooms
• 2 ounces thinly sliced prosciutto
• 8-12 sage leaves, halved if large

Cooking Instructions:

Soak bamboo skewers, if using, in a large bowl of cold water for at least 30 minutes before using. In a large bowl, combine the olive oil, garlic, salt and pepper. Add the shrimp and mushrooms and stir to thoroughly coat. Set aside for 15 minutes.

Cut the prosciutto into 4- to 5-inch strips. Preheat the grill (see reference below).

Take one shrimp from the marinade and top with a sage leaf. Wrap the shrimp in a piece of prosciutto and skewer onto a skewer. Add one of the marinated mushrooms, followed by another prosciutto-wrapped shrimp. Continue with the remaining ingredients.

Set the shrimp skewers on the preheated grill and cook until the shrimp are pink and the mushrooms lightly browned, 2 to 3 minutes. Turn the skewers and continue grilling until the shrimp is just opaque through (cut one to test), about 2 minutes longer. Arrange the skewers on a platter for serving.

Serving Per Recipe: 4

See Kebab Savvy for some handy hints

Preheating the Grill

For a traditional charcoal fire, light the coals about 20 minutes before you plan to cook the food. By this time, flames should have subsided and the coals will glow red with white ash around the edges. This indicates that the heat is at its maximum, and the coals should remain hot for about 30 minutes. Preheat the grill grates as well; if it is not hot when you add the seafood, sticking will be more of a problem.

Gas grills should be preheated according the manufacturer’s suggestions and your own experience.