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

1. 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.
2. 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.
3. 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.

Serves: 4
Variation: Add 15 mL (1 tbsp.) lemon zest to marinade. Replace kiwi by cantaloupe and basil leaves by lemon balm leaves