Seafood and stone fruits combine in this summery grilled dish. Photography courtesy California Tree Fruit Agreement.
Page 3: Shrimp & Summer Fruit Kabobs
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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.
- 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
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.
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