Shrimp and Summer Fruit Kabobs Recipe

Shrimp and Summer Fruit Kabobs Recipe

  • 1/4 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
  • Salt and freshly ground pepper to taste
  1. 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.
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