Instructions: Soak bamboo skewers, if using, in a large bowl of cold water for at least 30 minutes before using. In a large bowl, combine the olive oil, garlic, salt and pepper. Add the shrimp and mushrooms and stir to thoroughly coat. Set aside for 15 minutes.

Cut the prosciutto into 4- to 5-inch strips. Preheat the grill.

Take one shrimp from the marinade and top with a sage leaf. Wrap the shrimp in a piece of prosciutto and skewer onto a skewer. Add one of the marinated mushrooms, followed by another prosciutto-wrapped shrimp. Continue with the remaining ingredients.

Set the shrimp skewers on the heated grill and cook until the shrimp are pink and the mushrooms lightly browned, 2 to 3 minutes. Turn the skewers and continue grilling until the shrimp is just opaque through (cut one to test), about 2 minutes longer. Arrange the skewers on a platter for serving.

This recipe yields 4 servings.

Comments: Sage and prosciutto are a traditional Italian combination of flavors, here paired with sweet tender shrimp. The kebabs can be small, finger-sized servings, or for a more dramatic approach, use long skewers with only one or two wrapped shrimp at the end.

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