- Combine vinegar, oil, honey and garlic in a bowl. Add shrimp and stir to coat well. Cover and refrigerate for 1 hour.
- Preheat barbecue to high.
- Place shrimp on work surface. Garnish each with a stick of kiwi and wrap with a basil leaf and then a thin prosciutto slice. Thread five shrimp on each skewer, ensuring they will not fall off.
- Cook on an oiled grill for about 2 minutes per side, or until shrimp are pink and prosciutto is lightly grilled. Enjoy on a salad of greens, served with new potatoes.
Variation: Add 15 mL (1 tbsp.) lemon zest to marinade. Replace kiwi by cantaloupe and basil leaves by lemon balm leaves.