Grilled Shrimp Skewers with Summer Fruit Salsa

Fresh fruit and succulent grilled shrimp capture the essence of summer in this dish.

Yield:

6 servings (serving size: 1 kebab, 1/3 cup salsa, and 1 lime wedge)

Recipe from

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

Ingredients

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Joanne Weir,

June 2006