|
|
Ingredients |
|
| 1/4 |
|
cup extra virgin olive oil |
|
2 |
|
cloves garlic, minced |
|
2 |
|
tablespoons chopped fresh herbs
(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 |
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
|
Preparation
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 to 5 minutes per side or until shrimp is pink and
cooked through. Remove from grill and drizzle with
remaining oil.
Prep
time: 10 minutes
Cook
time: about 15 minutes total
Makes
4 to 6 servings
Nutritional
analysis per serving: Calories: 220, Total Fat: 12g,
Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 175mg,
Sodium: 320mg, Carbohydrates: 7g, Fiber: less than
1g, Sugars: 4g, Protein: 19g, Vitamin A: 10%, Vitamin
C: 20%, Calcium: 4%, Iron: 15% |
Most people think of peaches, plums and nectarines as just a
summertime fruit. Did you know California growers harvest
almost 20% of their peach, plum and nectarine crop after September 1?
The late-season crop has been growing the last few years, thanks to new
varieties that harvest later. Late-summer fruit can be especially flavorful,
as it’s
had an especially long period of sunny days in which to develop its sweetness.
