Shrimp and Summer Fruit Kabobs
Makes 4 to 6 servings.
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
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
Preparation
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.
Nutrition
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%
Credits
Recipe provided by the California Tree Fruit Agreement http://www.eatcaliforniafruit.com/
