Shrimp & Plum Kebabs
Toss quick-cooking shrimp, juicy summertime plums and zesty jalapenos with a simple cilantro-lime marinade for a deluxe meal in minutes. If you like, use peaches or nectarines in place of the plums and red or green bell peppers for the jalapenos.
Ingredients
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3 tablespoons canola oil, or toasted sesame oil
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2 tablespoons chopped fresh cilantro
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1 teaspoon freshly grated lime zest
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3 tablespoons lime juice
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1/2 teaspoon salt
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12 raw shrimp, (8-12 per pound), peeled and deveined
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3 jalapeno peppers, stemmed, seeded and quartered lengthwise
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2 plums, pitted and cut into sixths
Directions
1.
Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapenos and plums to the remaining marinade; toss to coat.
2.
Preheat grill to medium-high.
3.
Make 4 kebabs, alternating shrimp, jalapenos and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.
Tip:
Equipment: Four 10-inch skewers
Nutrition information
Calories 194, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 221 mg, Sodium 446 mg, Carbohydrate 5 g, Fiber 1 g, Protein 24 g, Potassium 292 mg. Daily Values: Vitamin C 20%, Iron 20%. Exchanges: Vegetable 1,Lean Meat 3,Fat 1
Percent Daily Values are based on a 2,000 calorie diet
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