Banderillas

With fresh asparagus, tender shrimp, smoky ham and salty olives, these appetizers are bursting with a great blend of flavors! MORE+ LESS-

By Betty Crocker Kitchens

December 18, 2009

asparagus spears, each cut into 6 (1-inch) pieces

1/2

cup water

frilled toothpicks or cocktail-size skewers

cooked deveined peeled tiny shrimp (about 90 count per lb), tails removed

small pieces (1x1/2 inch each) fully cooked smoked ham

pitted green Spanish olives

1/4

cup olive or vegetable oil

cloves garlic, sliced

1/4

cup finely chopped fresh parsley

1/4

cup finely chopped dill pickle

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1

In 1-quart microwavable bowl, place asparagus and add water. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High about 2 minutes or until asparagus is just tender and can be pierced with a fork; drain. Immediately rinse with cold water; drain.
2

On each toothpick, skewer 1 shrimp, 1 asparagus piece, 1 ham piece and 1 olive.
3

In small microwavable bowl, place 1 tablespoon of the oil and the garlic. Microwave uncovered on High 30 to 60 seconds or until garlic is softened. In food processor or blender, place parsley, cooked garlic in oil, pickle and remaining 3 tablespoons oil; cover and process about 1 minute or until mixture is smooth. Serve banderillas with sauce.

Banderillas, named for their similarity to the colorful ornamented darts used in the bullring, are a familiar form of tapas in northern Spain.
The trick to eating banderillas is to put everything that is on the toothpick in your mouth at the same time so that the flavors blend. Use just a dab of sauce to add zest.