Grilled Shrimp Skewers with Summer Fruit Salsa

Fresh fruit and succulent grilled shrimp capture the essence of summer in this dish.
6 servings (serving size: 1 kebab, 1/3 cup salsa, and 1 lime wedge)

Ingredients

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Salsa:
1/2 cup chopped ripe plum (about 1)
1/2 cup diced apricots (about 2)
1/2 cup diced nectarine (about 1)
2 tablespoons thinly sliced fresh mint
2 tablespoons diced red onion
1 tablespoon minced seeded serrano chile
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon ground red pepper
12 sweet cherries, pitted and halved
1 green onion, finely chopped
Shrimp:
2 tablespoons butter, melted
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced
24 jumbo shrimp, peeled and deveined (about 2 pounds)
Cooking spray
6 lime wedges
Mint sprigs (optional)

Preparation

To prepare salsa, combine the first 13 ingredients in a medium bowl; stir well. Cover and chill 1 hour.

Prepare grill.

To prepare shrimp, place butter, 2 teaspoons juice, 1/4 teaspoon salt, garlic, and shrimp in a large bowl; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill for 3 minutes on each side or until shrimp are done. Serve with salsa and lime wedges. Garnish with mint sprigs, if desired.

Created date

May 2006

Nutritional Information

Calories 242
Caloriesfromfat 25 %
Fat 6.8 g
Satfat 2.9 g
Monofat 1.5 g
Polyfat 1.3 g
Protein 31.6 g
Carbohydrate 13.4 g
Fiber 1.5 g
Cholesterol 240 mg
Iron 4.1 mg
Sodium 449 mg
Calcium 94 mg