Rosemary Skewered Shrimp and Grapes with Maple-Balsamic Glaze

Directions

Place salt brick on outdoor grill grate. Preheat grill to medium-low (300-325˚F). Allow brick to heat for 30-45 minutes. Rinse and soak rosemary skewers in water for 5 minutes. Cut each skewer in half (they are typically about 14-inches in length); strip and set aside leaves from all but top 2 inches of skewers.

Finely chop 1 teaspoon of reserved rosemary leaves and save the rest for future use. Place chopped rosemary, maple syrup and balsamic vinegar in a small bowl; mix together and set aside.
Curve shrimp around a grape and skewer from shrimp head, through grape and through the shrimp tail. Add another grape. Repeat with another shrimp/grape combo so you have two shrimp and three grapes on each skewer.

Place four skewers onto preheated salt brick. Cover and cook for 2 minutes on each side, drizzling with 1 tablespoon of glaze during last minute of cooking. Shrimp are cooked when flesh turns pink and is no longer translucent. Remove from brick and repeat with remaining skewers. Makes 4 servings based on 2-skewer portions.

Nutritional Information (Per serving):
Calories 130, Fat 1g, Sat Fat 0g, Trans Fat 0g, Cholesterol 125mg, Sodium 710mg, Total Carbohydrate 17g, Fiber 0g, Sugars 14g, Protein 14g, Vitamin A 4%, Vitamin 6%, Calcium 8%, Iron 2%

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.