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Banderillas
This simple tapas on skewers can be put together with ingredients from the olive bar.
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8
8-inch
wooden skewers
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2
quartered artichoke hearts
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8
Lunds/Byerly's shrimp (41-50 count)
cooked, peeled, tail-on
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8
Peppadew Sweet Peppers or grape tomatoes
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8
assorted pitted olives
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8
Italian baby onions
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8
(1-inch)
cubes young Mahon cheese
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8
(1-inch)
package Marcona Almonds
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In order given, arrange one piece of each ingredient, except almonds, on a skewer. Repeat with remaining ingredients.
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To Serve:
Fan skeweres on a platter. Place small bowl on platter; fill with almonds.
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Serving Tip:
Serve Banderillas platter by itself or as part of a tapas bar with Spinach and Chorizo Empanadas and Serrano and Quince Crostini.
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Tips:
Peppadews, Italian baby onions and Marcona Almonds are available in the deli department.
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Wine Recommendation:
A red Spanish Marques de Caceres Rioja