Name: Banderillas
Ingredients: 8 8-inch wooden skewers; 2 quartered artichoke hearts; 8 Lunds/Byerly's shrimp (41-50 count) (cooked, peeled, tail-on); 8 Peppadew Sweet Peppers or grape tomatoes; 8 assorted pitted olives; 8 Italian baby onions; 8 (1-inch) cubes young Mahon cheese; 8 (1-inch) package Marcona Almonds

Ingredients

8 8inch wooden skewers
2 quartered artichoke hearts
8 Lunds/Byerly's shrimp (41-50 count), cooked, peeled, tail-on
8 Peppadew Sweet Peppers or grape tomatoes
8 assorted pitted olives
8 Italian baby onions
8 (1inch) cubes young Mahon cheese
8 (1inch) package Marcona Almonds

This simple tapas on skewers can be put together with ingredients from the olive bar.

Directions

In order given, arrange one piece of each ingredient, except almonds, on a skewer. Repeat with remaining ingredients.
To Serve: Fan skeweres on a platter. Place small bowl on platter; fill with almonds.
Serving Tip: Serve Banderillas platter by itself or as part of a tapas bar with Spinach and Chorizo Empanadas and Serrano and Quince Crostini.
Tips: Peppadews, Italian baby onions and Marcona Almonds are available in the deli department.
Wine Recommendation: A red Spanish Marques de Caceres Rioja

^* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.