Shrimp and Summer Fruit Kabobs
Makes 5 Servings Prep Time: 10 minutesCook Time: About 15 minutes
Ingredients
1/ 4 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoon chopped fresh herbs (such as basil, marjoram, rosemary and thyme)
1 California peach, pitted
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 and cook briefly until aromatic; do not allow the garlic 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.
Per serving: 220 calories, 19g protein, 7g carbohydrate, 12g total fat, 175mg cholesterol, 320mg sodium, 1g fiber.
Sweet Summer Fruit Bruschetta
Makes 8 Servings
Ingredients
24 1/4-inch baguette slices
¼ cup butter, softened
6 tablespoon brown sugar, divided
¼ cup chopped peaches and/or nectarines
½ cup chopped plums
2 tablespoon fresh lime juice
2 tablespoon chopped glazed walnuts
Directions
Lay the baguette slices in a single layer on a large baking sheet. Stir together the butter, 4 tablespoons brown sugar and cinnamon and spread on one side of each baguette slice. Broil for 1 to 2 minutes or until bubbly and bread is lightly browned on the edges. Stir together the remaining brown sugar, fruit and lime juice in a small bowl. Spoon equal amounts over the bread slices and sprinkle with walnuts.
