Seafood and stone fruits combine in this summery grilled dish. Photography courtesy California Tree Fruit Agreement.
June 2010 |
|
Peach Recipes
Page 3: Shrimp & Summer Fruit Kabobs
This is Page 3 of a 5-page article. Click the black links below to view the other pages. For more stone fruit recipes, check out our summer plum article.
On The Menu
Shrimp & Summer Fruit Kabobs
Seafood and stone fruits—could there be a more summy combination? Perfect a for an unexpected grilled entree. Recipe yields 5 servings.
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh herbs (such as basil, marjoram, rosemary and thyme)
- 1 peach, pitted
- 1 nectarine, pitted
- 1 plum, pitted
- 1 pound large peeled and deveined shrimp
- 1 lemon, halved and thinly sliced
- Salt and freshly ground 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.
Go To Page 4: Upside-Down Ginger-Pecan Peach Pie
Go To The Article Index Above
Recipes courtesy California Tree Fruit Agreement. All other materials
|
