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/
