Shrimp and Summer Stone Fruit Kebabs

By Coppermouse

Ingredients

• 1/4 cup olive oil
• 3 dashes toasted sesame oil
• 1 dash hot sauce
• 1/4 cup lemon juice, plus 4 lemon wedges for garnish
• 1 large garlic clove, minced
• 3 tablespoons chopped fresh basil, plus more for garnish
• 1/2 teaspoon salt
• 12 jumbo (16/20) shrimp, peeled and deveined
• 1 red bell pepper, cut into eighths
• 2 plums, quartered
• 2 nectarines, quartered
• 1 peach, quartered
• 1/2 cup apricot preserves
• 2 tablespoons orange juice
• 1/2 teaspoon red pepper flakes

Preparation

Step 1

in a large bowl, stir together the olive oil, sesame oil, hot sauce, lemon juice, garlic, basil and salt. Add the shrimp, red pepper, plums, nectarines and peaches to the bowl and toss to coat. Cover and let marinate in the refrigerator for 15 minutes.

In a small saucepan over medium heat, heat the apricot preserves, orange juice and red pepper flakes until warmed through and liquid. Set aside.

Preheat the grill to medium-high.

Discard the marinade and using 4 skewers thread the kebabs, alternating the shrimp, fruit and red bell pepper. Using a pasty or grill brush, brush the kebobs with the apricot glaze. Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes. Serve garnished with chopped basil and lemon wedges.