INGREDIENTS:1 Tbsp. vegetable oil
1 cup onion, finely chopped
1 1/3 cups Driscoll’s raspberries
1 cup tomato catsup
2 Tbsp. raspberry vinegar (recipe follows)
½ tsp. salt
¼ tsp. chili powder
1/8 tsp. ground cumin
1/8 tsp. crushed red pepper flakes
to taste, pepper
24 jumbo shrimp, peeled and deveined, tail left intact

Raspberry Vinegar:
2 cups Driscoll’s raspberries
2 cups white vinegar DIRECTIONS:In saucepan, heat oil until hot. Add onion; saute until translucent, about 2 minutes. Stir in 1 cup of raspberries; saute 1 minute. Stir in catsup, vinegar, salt and spices. Cook, stirring occasionally, for 5 minutes. Thread 6 shrimp on each of 4 12-inch skewers. Brush with ½ of the raspberry mixture. Place skewered shrimp on gas grill over medium heat. Cook 2 minutes. Brush with remaining raspberry mixture. Cook on second side for 2 minutes.

Remove shrimp from skewers. Serve 6 shrimp per serving. Garnish with reserved berries.

For raspberry vinegar, in non-aluminum saucepan, combine raspberries and vinegar. Bring to a boil; remove from heat.

Let cool to room temperature. Place in clean jar; cover. Let stand in cool, dark place for approximately 10 days. Strain and place in a clean bottle. SERVINGS:4 servings From:Executive chef Curtis Hicks, Westin Peachtree Plaza Hotel, Atlanta PHOTO CREDIT:Photo Credit: DRISCOLL’S