Grilled Shrimp Skewers with Summer Fruit Salsa
Salsa:
½ cup chopped ripe plum (about 1)
½ cup diced apricots (about 2)
½ cup diced nectarines (about 1)
2 tablespoons thinly sliced fresh mint
2 tablespoons dried red onion
1 tablespoon minced seeded Serrano Chile
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
1 tablespoon honey
¼ 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 teaspoon fresh lemon juice
¼ teaspoon salt
1 garlic clove, minced
24 jumbo shrimp, pealed and deveined (about 2 pounds)
Cooking spray
6 lime wedges
Mint sprigs (optional)
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, ¼ 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.
Yield 6 servings (servings Size: 1 kebab, 1/3-cup salsa, and 1 lime wedge).
Calories 242 (25% from fat), Fat 6.8g (sat 2.9g, mono 1.5 g poly 1.3 g); Protein 31.6 g; carb 13.4 g Fiber 1.5 g CHOL 240 mg Iron, 4.1 mg Sodium, 449 mg CALC 94mg