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Spicy Grilled Shrimp and Nectarine Kabobs
Diabetic Living Magazine
“Jumbo shrimp and nectarine wedges are threaded on kabobs, seasoned with Asian-inspired seasonings, and grilled to perfection for a light but flavorful entree.”
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
1Thaw 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.
2For 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.
3Drain 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.
4For 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.)
5Serve kabobs with orange wedges.
Tip: If using wooden skewers, soak in water for 30 minutes before using to prevent burning on the grill.