Serve with J. Schram Rosé
- 18 shrimp (medium)
- 8 summer squash (yellow and green), blanched and quartered
- 12 mushroom caps
- 2 Bermuda onions, quartered
- 2 garlic cloves
- 1 tablespoon fresh dill, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Whisk oil, vinegar, garlic and herbs.
- Arrange shrimp and vegetables on skewers. Brush with oil mixture and let stand 10 minutes.
- Cook on barbecue and baste with marinade.
An original recipe by Jamie Davies