Grilled Shrimp and California Ripe Olive Skewers


  • 24 California Black Ripe Olives, whole, pitted
  • 24 medium shrimp, peeled and deveined, tail-on
  • 12 cherry tomatoes
  • 3/4 cup mayonnaise, reduced fat
  • 2 tablespoons Dijon mustard
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon capers, chopped
  • 1 teaspoon garlic, minced
  • 1/4 cup basil, chopped
  • Dash black pepper, coarsely ground


Soak 12 (8-inch) bamboo skewers in warm water for 15 minutes. String each skewer with a California Ripe Olive, shrimp, cherry tomato, shrimp and California Ripe Olive. Place full skewers in a shallow baking dish, cover with plastic wrap and set aside. Whisk together mayonnaise, mustard, lemon juice, capers, and garlic until well blended. Stir in basil and season with black pepper. Remove 1/4 cup of dressing to use as marinade and reserve remainder, covered and refrigerated, for dipping sauce. Preheat grill to medium. 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.