Toss quick-cooking shrimp, juicy summertime 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 and red or green bell peppers for the jalapeños.Ingredients
Total Time: 35 minutes
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
Equipment: Four 10-inch skewers
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.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 vegetable
- 3 very lean meat
- 1 fat
- Carbohydrate Servings
- Selenium (64% daily value)
- Iron &
- Vitamin C (20% dv).