Shrimp and Summer Fruit Kabobs

Makes 4 to 6 servings.

10 minutes

15 minutes

1/4 cup extra virgin olive oil

2 cloves garlic, minced

2 tablespoons chopped fresh herbs (combination such as basil, marjoram, rosemary and thyme)

1 peach, pitted

1 nectarine, pitted

1 plum, pitted

1pound large peeled and deveined shrimp

1 lemon, halved and thinly sliced

Freshly ground salt and pepper to taste

Heat oil in a small skillet until very hot. Add garlic and cook briefly until aromatic; do not allow the garlic to brown. Remove from heat immediately and stir in herbs; set aside. Cut peach, plum and nectarine into 1-inch chunks and thread onto skewers alternately with shrimp and lemon slices. Brush lightly with garlic-herb oil. Grill over medium-high heat for 3 to 5 minutes per side or until shrimp is pink and cooked through. Remove from grill and drizzle with remaining oil. 

Nutritional analysis per serving: Calories: 220, Total Fat: 12g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 175mg, Sodium: 320mg, Carbohydrates: 7g, Fiber: less than 1g, Sugars: 4g, Protein: 19g, Vitamin A: 10%, Vitamin C: 20%, Calcium: 4%, Iron: 15%

Recipe provided by the California Tree Fruit Agreement http://www.eatcaliforniafruit.com/