Grilled Skewers of Shrimp with Summer Fruit Salsa
In a bowl, toss the plums, apricots, nectarines, cherries, red onions, basil, mint, jalapeno or serrano, lime zest and lime juice. Season with salt and pepper.
Thread the shrimp onto skewers, dividing evenly. Brush lightly with olive oil and sprinkle with salt and pepper.
Preheat an outdoor grill. Grill the shrimp 4-inches from the heat source until pink and almost firm to the touch, 2 to 3 minutes per side. Remove from the grill. Place the skewers on a platter and top with the salsa. Garnish with lemon wedges and mint sprigs and serve immediately.
1 plum, halved, seeded, 1 /2-inch dice
1 apricot, halved, seeded, 1 /2-inch dice
1 small ripe nectarine, halved, seeded, 1 /2-inch dice
12 cherries, halved and pitted
1 /8 cup red onion, diced
2 tablespoons fresh thinly sliced basil
2 tablespoons fresh thinly sliced mint
1 /2 jalapeno or serrano chili, seeded and minced
1 teaspoon lime zest
2 tablespoons fresh lime juice
Salt and freshly ground black pepper
2 pounds jumbo prawns, peeled and deveined
1 tablespoon olive oil
12 bamboo skewers, soaked in water for 10 minutes
Mint sprigs as a garnish