Food Service Recipes
Shrimp and Summer Fruit Kabobs
- 1 1/2 cups extra-virgin olive oil
- 1/4 cup minced garlic
- 3/4 cup chopped fresh herbs (such as basil, marjoram, rosemary and thyme)
- 6 California peaches, pitted
- 6 California nectarines, pitted
- 6 California plums, pitted
- 6 pounds large (21–30 per pound) shrimp, peeled and deveined
- 6 lemons, halved lengthwise and thinly sliced
Directions
Heat oil in a large skillet until very hot. Add the garlic and cook briefly until aromatic; do not allow the garlic to brown. Remove from heat immediately and stir in the herbs; set aside. Cut the fruit into 1-inch chunks. Thread 3 shrimp per skewer alternately with the fruit chunks and lemon slices. Brush lightly with the garlic-herb oil. Grill over medium-high heat for 3 to 5 minutes per side, or until shrimp is pink and cooked through. For each serving: Plate 2 skewers and drizzle with some of the remaining oil.
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%
Makes 24 servings
