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Grilled Shrimp, Peach and Nectarine KabobsYield: 4 to 6 ServingsCook/Prep Time: 25 minutes |
How To Make
Yield: 4 to 6 Servings
Cook/Prep Time: 25 minutes
Ingredients
- ¼ cup extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh herbs (a combination, such as basil, marjoram, rosemary, and thyme)
- 1 California peach, pitted
- 1 California nectarine, pitted
- 1 California plum, pitted
- 1 pound large peeled and deveined shrimp
- 1 lemon, halved and thinly sliced
- Freshly ground salt and pepper to taste
Directions
- Heat oil in a small skillet until very hot. Add garlic and cook briefly until aromatic; do not allow the garlic to brown. Remove from heat immediately and stir in herbs; set aside.
- Cut peach, plum, and nectarine into 1-inch chunks and thread onto skewers alternately with shrimp and lemon slices. Brush lightly with garlic-herb oil. Grill over medium-high heat for 3-5 minutes per side or until shrimp is pink and cooked through. Remove from grill and drizzle with remaining oil.
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