Sea-and-Shore Kabobs
Pork and shrimp kabobs, brushed with a refreshing citrus glaze and grilled to golden perfection, are an easy low-calorie recipe to serve as a main dish or appetizers.
Ingredients
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8 ounces fresh or frozen jumbo shrimp
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2 tablespoons cooking oil
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2 tablespoons finely chopped onion
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2 cloves garlic, minced
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1/4 teaspoon finely shredded lemon peel
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1 tablespoon lemon juice
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1 teaspoon curry powder
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8 ounces boneless pork, cut into 1-inch cubes
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1/4 of a fresh pineapple, cut into 1- to 1-1/2-inch cubes
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3 red plums, pitted and quartered lengthwise
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Salt and pepper
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1/2 of a small papaya, peeled, seeded, and cut into 1-1/2-inch cubes
Directions
1.
Thaw shrimp, if frozen. Peel and devein shrimp; set aside.
2.
For glaze, in a medium mixing bowl stir together cooking oil, onion, garlic, lemon peel, lemon juice, and curry powder. Set aside.
3.
Thread pork, pineapple, and plums on four 8-inch skewers. Season with salt and pepper, if desired. Thread shrimp and papaya on four additional 8-inch skewers.
4.
Place pork skewers on the rack of the grill directly over medium-high heat. Grill for 12 to 14 minutes or until no pink remains, turning several times and brushing with glaze. Grill shrimp skewers beside pork skewers for 8 to 10 minutes or until opaque, turning several times and brushing with glaze. Heat and pass any remaining glaze. Makes 4 servings.
Nutrition information
Calories 201, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 91 mg, Sodium 96 mg, Carbohydrate 11 g, Fiber 1 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 38%, Calcium 2%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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