This dish could easily double as an appetizer for entertaining. I opted to make it my dinner tonight, but as Carla Hall says, "Let your freak flag fly!" Whatever you want to do is fine by me.
Shrimp and Ham Skewers
- 8-10 large shrimp, peeled and deveined
- 1 T. cayenne pepper
- 8-10 ¼-in. cubes of ham
- 1 T. apricot preserves
- 1 T. white wine vinegar
- Olive oil
- 2 wooden skewers
Soak the skewers in cold water for 20 minutes. This will make sure they don’t catch on fire.
Season the shrimp with salt and pepper and coat them in the cayenne. Nestle a piece of ham in the center of each shrimp and slide each bundle onto the skewers.
Heat a grill pan and lay the skewers on it. Grill for 2-3 minutes per side; until the shrimp are pink and curl up slightly.
While the shrimp cook, whisk together the preserves and vinegar. Slowly whisk in 2 T. of olive oil and season with salt and pepper.
Put the skewers on a plate and pour the vinaigrette over the top.