Cilantro-Lime Shrimp & Plum Kabobs
Toss quick-cooking shrimp, juicy summertime plums and zesty jalapenos 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 jalapeno. Make it a Meal: Enjoy with grilled red potatoes and Bok Choy-Apple Slaw.
3 Tbsp. canola oil or toasted sesame oil
2 Tbsp. chopped fresh cilantro
1 tsp. freshly grated lime zest
3 Tbsp. lime juice
1/2 tsp. salt
12 each raw shrimp (8-12 per pound), peeled and deveined
3 each jalapeno peppers, stemmed, seeded and quartered lengthwise
2 each plums, pitted and cut into sixths
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, jalapenos and plums to the remaining marinade; toss to coat.
Preheat grill to medium-high.
Make 4 kebabs, alternating shrimp, jalapenos and plums evenly among the skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes Total. Drizzle with the reserved dressing.