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 jalapeno. Make it a Meal: Enjoy with grilled red potatoes and Bok Choy-Apple Slaw.
Make Ahead Tip: Equipment: Four 10-inch skewers
- 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 jalapeno peppers, stemmed, seeded and quartered lengthwise
- 2 plums, pitted and cut into sixths
Whisk the 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 the shrimp, jalapenos and plums to the remaining marinade; toss to coat.
Preheat the grill to medium-high.
Make 4 kebabs, alternating shrimp, jalapenos and plums evenly among the skewers. (Discard the marinade). Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes Total. Drizzle with the reserved dressing.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
194 calories; 8g total fat; 1g total saturated fat; 221mg cholesterol; 446mg sodium; 5g carbohydrates; 1g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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