Mushroom And Ham Kabobs With Rosemary Aioli

Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 pieces Rosemary sprigs
16 small Button mushrooms
1/2 pound Parma ham -- cut into 12 chunks
3 tablespoons Olive oil
--- ROSEMARY AIOLI ---
1/2 cup Mayonnaise
1 teaspoon Chopped rosemary -- from stems above
1 teaspoon Lemon juice
1 teaspoon Olive oil
1 teaspoon salt -- to taste
1 teaspoon black pepper
 

Preparation:

Remove 3/4 of the rosemary from the stem leaving the top of the stem with the needles still intact. Using the rosemary stem as a skewer, feed mushrooms and ham onto the stem. Use 4 mushrooms and 3 pieces of ham per skewer. Brush each skewer with 1 teaspoon of oil. In a large skillet heat the remaining oil and begin searing the skewers, turning occasionally for about 10 minutes. Meanwhile make the aioli. In a bowl combine the mayonnaise, rosemary, garlic, olive oil, lemon juice, salt and pepper. Mix well. Remove the skewers from the pan and serve alongside a small bowl of the rosemary aioli. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse