pat's Recipe

Cilantro-Lime Shrimp and Plum Kebabs

Category: Ka-Bobs

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 jalapeño.
3 tablespoon(s) canola oil or toasted sesame oil
2 tablespoon(s) chopped fresh cilantro
1 teaspoon(s) freshly grated lime zest
3 tablespoon(s) lime juice
1/2 teaspoon(s) 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

--------------------------------------------------------------------------------

Directions

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, jalapenos, and plums to the remaining marinade; toss to coat.
Preheat 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.
serves 4