• 1 Tbs. vegetable oil
• 1 cup onion, finely chopped
• 1-1/2 cups Driscoll's raspberries
• 1 cup tomato ketchup
• 2 Tbs. raspberry vinegar, (see below)
• 1/2 tsp. salt
• 1/4 tsp. chili powder
• 1/8 tsp. ground cumin
• 1/8 tsp. crushed red pepper flakes
• 1/8 tsp. black pepper, or to taste
• 24 jumbo shrimp, peeled and deveined (with tail left intact)
• 2 cups Driscoll's raspberries
• 2 cups white vinegar

In saucepan, heat oil until hot. Add onion and sauté until translucent, about 2 minutes. Stir in 1 cup of raspberries and sauté 1 minute. Stir in ketchup, vinegar, salt and spices. Cook for 5 minutes, stirring occasionally.

Thread 6 shrimp on each of 12 inch metal skewers (one skewer per serving). Brush with half 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 2 minutes. Remove shrimp from skewers. Garnish with reserved berries.

Raspberry Vinegar: In a saucepan, combine raspberries and vinegar. Bring to a boil; remove from heat. Let cool to room temperature. Place in clean jar and cover. Let stand in cool, dark place for approximately 10 days. Strain and place in a clean bottle. You can use Driscoll's Blackberries in place of raspberries for Blackberry Vinegar.

Per serving: calories 218, fat 5.0g, 18% calories from fat, cholesterol 55mg, protein 9.8g, carbohydrates 40.3g, fiber 8.9g, sugar 27.2g, sodium 859mg, diet points 3.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.9, Bread: 0.0, Lean meat: 0.0, Fat: 0.7, Sugar: 1.2, Very lean meat protein: 1.1

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