Nutrition per serving may change if servings are adjusted.
8 ounces fresh or frozen jumbo shrimp
2 tablespoons cooking oil
2 tablespoons finely chopped onion
2 cloves garlic, minced
¼ teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon curry powder
8 ounces boneless pork, cut into 1-inch cubes
¼ of a fresh pineapple, cut into 1- to 1- ½-inch cubes
3 red plums, pitted and quartered lengthwise
Salt and pepper
½ of a small papaya, peeled, seeded, and cut into 1- ½-inch cubes
Thaw shrimp, if frozen. Peel and devein shrimp; set aside.
For glaze, in a medium mixing bowl stir together cooking oil, onion, garlic, lemon peel, lemon juice, and curry powder. Set aside.
Thread pork, pineapple, and plums on four 8-inch skewers. Season with salt and pepper, if desired. Thread shrimp and papaya on four additional 8-inch skewers.
Place pork skewers on the rack of the grill directly over medium-high heat. Grill for 12 to 14 minutes or until no pink remains, turning several times and brushing with glaze. Grill shrimp skewers beside pork skewers for 8 to 10 minutes or until opaque, turning several times and brushing with glaze. Heat and pass any remaining glaze. Makes 4 servings.