- 6
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)
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.