Description
Celebrate summer with these sweet and savory shrimp kabobs. Ripe California peaches, nectarines and plums are threaded onto skewers with shrimp, brushed with a garlic and herb oil, and grilled to perfection. Serve alone as an appetizer, or with a green salad and grilled baguette for an easy and lively dinner.
Ingredients
- ΒΌ cup extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh herbs (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
- 1 pinch Salt and freshly ground pepper to taste
Instructions
- 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 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 5