Cilantro-Lime Shrimp Kebabs


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 jalapeño.


Chocolate Cannoli





3 Tbs canola oil
2 Tbs chopped fresh cilantro
1 tsp freshly grated lime zest
3 CTbs lime juice
1/2 tsp salt
12 each raw shrimp (8-10ct) peeled & deveinded
3 each jalapeno peppers, seeded, quartered
2 each fiplums, pitted, cut into sixths



      number one 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, jalapenos and plums to the remaining marinade; toss to coat.

number two Preheat grill to medium-high.

number three Make 4 kebabs, alternating shrimp, jalapenos and plums evenly among the skewers. (Discard the marinade). Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes Total. Drizzle with the reserved dressing.



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