Grilled Shrimp Skewers with Summer Fruit Salsa

By damiles1

Ingredients

• SALSA:
• 1/2 cup chopped ripe plum (about 1)
• 1/2 cup diced apricots (about 2)
• 1/2 cup diced nectarine (about 1)
• 2 tablespoons thinly sliced fresh mint
• 2 tablespoons diced red onion
• 1 tablespoon minced seeded serrano chile
• 1 teaspoon grated lime rind
• 3 tablespoons fresh lime juice
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 12 sweet cherries, pitted and halved
• 1 green onion, finely chopped
• SHRIMP:
• 2 tablespoons butter, melted
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 24 jumbo shrimp, peeled and deveined (about 2 pounds)
• Cooking spray
• 6 lime wedges
• Mint sprigs (optional)

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Preparation

To prepare salsa, combine the first 13 ingredients in a medium bowl; stir well. Cover and chill 1 hour.

Prepare grill.

To prepare shrimp, place butter, 2 teaspoons juice, 1/4 teaspoon salt, garlic, and shrimp in a large bowl; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill for 3 minutes on each side or until shrimp are done. Serve with salsa and lime wedges. Garnish with mint sprigs, if desired.

To prepare salsa, combine the first 13 ingredients in a medium bowl; stir well. Cover and chill 1 hour.

Prepare grill.

To prepare shrimp, place butter, 2 teaspoons juice, 1/4 teaspoon salt, garlic, and shrimp in a large bowl; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill for 3 minutes on each side or until shrimp are done. Serve with salsa and lime wedges. Garnish with mint sprigs, if desired.