Shrimp & Plum Kebabs
.
Yield
4 servingsPrep
10 minCook
8 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
canola oil
or toasted sesame oil |
|
| 2 | tablespoons |
cilantro
fresh and chopped |
|
| 1 | teaspoon |
lime zest
freshly grated |
|
| 3 | tablespoons |
lime juice
|
|
| ½ | teaspoon |
salt
|
|
| 12 | each |
shrimp
peeled and deveined, 8-12 per pound |
*
|
| 3 | each |
jalapeño pepper
stemmed, seeded and quartered lengthwise |
*
|
| 2 | each |
plums
pitted and cut into sixths |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
canola oil
or toasted sesame oil |
|
| 3E+1 | ml |
cilantro
fresh and chopped |
|
| 5 | ml |
lime zest
freshly grated |
|
| 45 | ml |
lime juice
|
|
| 2.5 | ml |
salt
|
|
| 12 | each |
shrimp
peeled and deveined, 8-12 per pound |
*
|
| 3 | each |
jalapeño pepper
stemmed, seeded and quartered lengthwise |
*
|
| 2 | each |
plums
pitted and cut into sixths |
|
Directions
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, jalapeños and plums to the remaining marinade; toss to coat.
Preheat grill to medium-high.
Make 4 kebabs, alternating shrimp, jalapeños and plums evenly among four 10-inch skewers.
(Discard the marinade.)
Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total.
Drizzle with the reserved dressing.
