Spiedini with Speck, Asiago, Figs, Shrimp and Balsamico

This dish is a show stopper not only because it is beautiful but it uses so many wonderful flavors that complement each other.  It is also perfect for entertaining because you can prepare it ahead and serve it cold.

• 6 wooden skewers, about 10 inches long
• 6 pieces of Asiago Fresco, about 1 inch square each
• 6 pieces of Asiago Staggionato, about 1 inch square each
• 18 slices of Speck, about 4 ounces
• Additional Speck, if desired
• 24 medium to large shrimp, peeled & deveined
• 6 ripe figs, cut in half
• Good Quality Aged Balsamic
• 2 Tablespoons Grated Asiago Staggionato for garnish

Soak the skewers for at least 20 minutes.  This will prevent charring when grilling.
Preheat a grill or grill pan.
Wrap each piece of the Asiago Fresco & Asiago Staggionato in a piece of Speck. There should be 6 slices remaining.
Begin making the skewers by threading:
2 shrimp that have been intertwined to look like one.
1 slice of Speck, folded accordion style
1 fig half
1 Speck wrapped piece of Asiago Staggionato
1 fig half
1 Speck wrapped piece of Asiago Fresco
2 Shrimp that have been intertwined to look like one
Grill until shrimp are pink on one side.  Turn and grill until pink on the second side.
Place on a platter and drizzle with Balsamico.  Garnish with grated Asiago Staggionato.

Source:

http://www.cookingwithnonna.com/italian-cuisine/spiedini-with-speck-asiago-figs-shrimp-and-balsamico.html