Nutrition per serving may change if servings are adjusted.
24 fresh or frozen jumbo shrimp in shells (about 1½ pounds)
2 nectarines or plums, pitted and cut into eight wedges each
3 tablespoons fresh snipped cilantro
2 teaspoons finely shredded orange peel
2 tablespoons orange juice
1 tablespoon Asian chili sauce (such as Sriracha) or hot Thai chile sauce
1 clove garlic, minced
⅛ teaspoon salt
Thaw shrimp, if frozen. Peel and devein shrimp, removing tails if desired. Rinse shrimp; pat dry with paper towels. Place shrimp and nectarines in a resealable plastic bag set in a shallow dish.
For marinade, in small bowl, combine cilantro, orange peel, orange juice, chili sauce, and garlic. Pour marinade over shrimp and nectarines; seal bag. Marinate in refrigerator for 15 minutes to 1 hour, turning bag occasionally.
Drain shrimp and nectarines, discarding any excess marinade. Thread shrimp and nectarines onto eight 6- to 8-inch skewers, leaving ¼ inch between pieces (see Tip). Sprinkle with salt.
For a charcoal grill, grill shrimp skewers on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover; grill as above.)
Serve kabobs with orange wedges.
Tip: If using wooden skewers, soak in water for 30 minutes before using to prevent burning on the grill.