Mushroom and Ham Kabobs with Rosemary Aioli

• 4 long sprigs of rosemary, remove 3/4 of the rosemary stem leaving the top of the stem with the needles still in tact
• 16 small button mushrooms
• 1/2 pound (8 ounces) Parma ham, cut into 12 chunks
• 3 tablespoons olive oil
• Salt and pepper
• 1/2 cup mayonnaise
• 1 teaspoon chopped rosemary from stems above
• 1 teaspoon lemon juice
• 1 teaspoon olive oil

1. Using the rosemary stem as a skewer, feed mushrooms and ham onto the stem.
2. Use 4 mushrooms and 3 pieces of ham per skewer.
3. Brush each skewer with 1 teaspoon of oil.
4. In a large skillet heat the remaining oil and begin searing the skewers, turning occasionally for about 10 minutes.
5. Meanwhile make the aioli.
6. In a bowl combine the mayonnaise, rosemary, garlic, olive oil, lemon juice, salt and pepper.
7. Mix well.
8. Remove the skewers from the pan and serve alongside a small bowl of the rosemary aioli.

long sprigs, mushrooms, parma ham, olive oil, salt, mayonnaise, rosemary from, lemon juice, olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/mushroom-and-ham-kabobs-with-rosemary-aioli-recipe.html (may not work)