Behind the Recipes
Plum Shrimp Kebabs by Divya Gugnani
Makes 4 servings
INGREDIENTS:
3 Tablespoons canola oil or toasted sesame oil
2 Tablespoons fresh cilantro, chopped
1 teaspoon lime zest, freshly grated
3 Tablespoons lime juice
1/2 teaspoon salt
12 raw shrimp, peeled and deveined
3 jalapeno peppers, stemmed, seeded and quartered lengthwise
2 plums, pitted and cut into sixths
PREPARATION:
1. 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.
2. Preheat grill to medium/high.
3. Make 4 kebabs, alternating shrimp, jalapenos and plums evenly among the skewers. Dispose of marinade. Grill the kebabs, turning once, until the shrimp are cooked through, about 3 minutes per side.
Drizzle with the reserved dressing.
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