Toss quick-cooking shrimp, juicy summertime plums and zesty jalapeños with a simple cilantro-lime marinade for a deluxe meal in minutes. If you like, use peaches or nectarines in place of the plums and red or green bell peppers for the jalapeños.

Makes 4 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

3 tablespoons canola oil or toasted sesame oil
2 tablespoons chopped fresh cilantro
1 teaspoon freshly grated lime zest
3 tablespoons lime juice
1/2 teaspoon salt
12 raw shrimp (8-12 per pound), peeled and deveined
3 jalapeño peppers, stemmed, seeded and quartered lengthwise
2 plums, pitted and cut into sixths

1. Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.
2. Preheat grill to medium-high.
3. Make 4 kebabs, alternating shrimp, jalapeños and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.

NUTRITION INFORMATION: Per serving: 194 calories; 8 g fat (1 g sat, 4 g mono); 221 mg cholesterol; 5 g carbohydrate; 24 g protein; 1 g fiber; 446 mg sodium; 292 mg potassium.
Nutrition bonus: Selenium (64% daily value), Iron & Vitamin C (20% dv).
0 Carbohydrate Servings
Exchanges: 1 vegetable, 3 very lean meat, 1 fat

MAKE AHEAD TIP: Equipment: Four 10-inch skewers

Recipe was excellent-great for a very warm summer night! We used semsame oil rather than canola and did not follow the measurements exactly. Used the juice of 3 medium sized limes which was more than the recipe amount of 3 talbespoons. We also cut the amount of cilantro in half because we like cilantro in small doses. Really loved the combination with the tanginess of the jalapeno peppers with the lime and fruit. Served over a bed of white rice with corn on the cob. Meal was not only delicious, it was very pretty!

nancy, Colchester, VT

Can't I change the lime for lemon juice ?

Anonymous, San Ysidro, CA

This was a fantastic meal! Very tasty and it looked good too - lots of colours! I served it with bbq grilled asparagus and red peppers and cilantro flavoured couscous. It was delicious! Followed the recipe amounts and enjoyed all the wonderful tastes. Will be serving it up for guests next time.

Pat, Metairie, LA