Ingredients :

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18 (8-12 count) shrimp, peeled and deveined
1 tablespoon olive oil
6 large sage leaves
18 thin slices of German Black Forest ham or Westphalian ham
1 tablespoon Preiselbeeren
6 wooden skewers, soaked in water for at least 30 minutes

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Method :

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Preheat grill Toss shrimp in olive oil. Place a sage leaf on each shrimp and wrap with ham. Skewer 3 shrimp per skewer and grill over medium heat until shrimp appear translucent at thick end. Spoon Preiselbeeren over each and serve over stir-fried cabbage and sauerkraut (recipe below).