30-Minute Meal: Shrimp and Fruit Kebobs
Start to finish: 30 minutes
Makes 4 servings
1 pound fresh or frozen peeled and deveined large shrimp*
1⁄2 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon snipped fresh dill or tarragon or 1⁄2 teaspoon dried dill
1⁄4 teaspoon ground black pepper
1 1⁄2 cups peeled papaya cut into 11⁄2-inch pieces
1⁄4 of a fresh pineapple, cut into 1- to 11⁄2-inch pieces
3 red plums, pitted and quartered lengthwise
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. In a small bowl stir together lemon peel, lemon juice, oil, garlic, dill,
On eight 12-inch metal skewers** thread shrimp, papaya, pineapple, and plums, leaving 1⁄4 inch between pieces. Brush with some of the lemon juice mixture.
For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium-hot coals for 5 to 8 minutes or until shrimp are opaque and fruit is heated through, turning occasionally during grilling and brushing once with the remaining lemon juice mixture halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)
For a more dramatic presentation, use shrimp with the tails left on. Start with 11⁄2 pounds shrimp; peel and devein shrimp, leaving tails intact.
If time permits, you may use wooden skewers. But you’ll need to soak them in water for at least 30 minutes. Drain before using.
nutrition facts per serving:
213 cal., 6 g total fat (1 g sat. fat),
172 mg chol., 170 mg sodium, 17 g carb.,
2 g dietary fiber, 24 g protein.
Credit: Better Homes and Gardens 365 30-Minute Meals. $19.95, John Wiley & Sons.
Photo credit: John Wiley & Sons