12 raw shrimp (8-12 per pound), peeled and deveined
3 jalapeño peppers, stemmed, seeded, and quartered lengthwise
2 plums, pitted and cut into sixths
Instructions
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, 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.
Serve with Grilled Red Potatoes and Bok Choy-Apple Slaw.
Originally Submitted
6/7/2009
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