Shrimp & Plum Kebabs

[kirra]

Shrimp & Plum Kebabs

Toss quick-cooking shrimp, juicy summer plums and zesty jalapeños with a simple cilantro-lime marinade for a deluxe meal in minutes. If you like, use peaches or nectarines in place of the plums, or swap red or green bell peppers for the jalapeños.

Ingredients:

3 tablespoons canola oil or toasted sesame oil
2 tablespoons chopped fresh cilantro
1 teaspoon freshly grated lime zest
3 tablespoons lime juice
1/2 teaspoon salt
12 raw shrimp (8-12 per pound), peeled and deveined
3 jalapeño peppers, stemmed, seeded and quartered lengthwise
2 plums, pitted and cut into sixths

Preparation:

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, jalapeños and plums to the remaining marinade; toss to coat.

Preheat grill to medium-high.

Make 4 kebabs, alternating shrimp, jalapeños 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. Serves: 4

Nutritional Info:
Per serving:
194 calories
8 g fat (1 g sat, 4 g mono)
221 mg cholesterol
5 g carbohydrate
24 g protein
1 g fiber
446 mg sodium
292 mg potassium