Recipe: Grilled Shrimp and Pluot Skewers
2 pluots, pitted and cut into sixths
3 tablespoons toasted sesame oil
2 tablespoons chopped cilantro 1
teaspoon grated lime zest
3 tablespoons fresh lime juice
12 large raw shrimp, peeled and deveined
1 bell pepper or 3 jalapeno peppers, stemmed, seeded, and cut into chunks
1/2 teaspoon salt
Preheat your grill to medium-high.
If you are using wooden skewers, soak in cold water for at least 12 minutes. Meanwhile, prepare the marinade by whisking together the oil, lime juice, lime zest, salt, and cilantro into a medium bowl. In a small bowl, reserve 3 tablespoons of your marinade for later use. Add the shrimp, peppers, and plums to the medium bowl and toss gently to coat.
To assemble the skewers, alternate shrimp, peppers, and plums. Grill the skewers, until the shrimp are cooked through, making sure to turn the skewers once - about 4 minutes on each side. Remove from the grill and place on a platter drizzle with your reserved marinade and serve. Makes 4 ten-inch skewers.