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


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


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