Shrimp, fruit kebobs
| 1/4 | cup extra-virgin olive oil |
| 2 | cloves garlic, minced. 2 cloves of shallots, minced |
| 4 | tablespoon chopped fresh herbs ( basil, marjoram, rosemary, lavendar, mint 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 |
Directions
Heat oil in a small skillet until very hot. Add garlic, shallots and cook briefly until aromatic; do not allow the garlic and shallots 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.
** A heart healthy recipe
