12 bamboo skewers
2 doz. California ripe olives, whole, pitted
2 doz. medium shrimp, peeled and deveined, tail-on
1 doz. cherry tomatoes
3/4 c. reduced-fat mayonnaise
2 T. Dijon mustard
1 1/2 T. lemon juice
1 T. capers, chopped
1 t. minced garlic
1/4 c. chopped basil
black pepper, coarsely ground
1. Soak 12 (8-in) bamboo skewers in warm water for 15 minutes. String each skewer with a ripe olive, shrimp, cherry tomato, shrimp, and ripe olive. Place full skewers in a shallow baking dish, cover with plastic wrap and set aside.
2. Whisk mayonnaise, mustard, lemon juice, capers, and garlic until well blended. Stir in basil and season with black pepper. Remove 1/4 c. of dressing to use as marinade and reserve remainder, covered and refrigerated, for dipping sauce. Preheat grill to medium.
3. Unwrap skewers and brush both sides with dressing. Grill for 2-3 minutes on each side until shrimp are pink and tomatoes are slightly charred. Transfer cooked skewers to a clean plate and serve with reserved caper-basil dipping sauce.
YIELD: 6 servings
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