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Traditional Recipes Redone…Healthier

Healthy Labor Day Kebabs with a Twist

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This is a fresh and healthy twist to the traditional kebabs you might be planning for Monday’s BBQ this Labor Day. It’s a simple dish with the perfect amount of jalapeño to adorn plump shrimp and sweet plums. Char these up on the grill and you will have a hit amongst your fans!

Shrimp & Plum Kebabs

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You will need four 10-inch skewers for this recipe. Also, if you’re not a fan of jalapeño, try green pepper instead. You can also switch out plumbs for peaches.

Makes 4 servings

Ingredients:

  • 3 tablespoons canola oil, or toasted sesame oil
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon freshly grated lime zest
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • 12 raw shrimp, (8-12 per pound), peeled and deveined
  • 3 jalapeño peppers, stemmed, seeded and quartered lengthwise
  • 2 plums, pitted and cut into sixths

Directions:

 

  1. 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, jalapeños and plums to the remaining marinade; toss to coat.
  2. Preheat grill to medium-high.
  3. Make 4 kebabs, alternating shrimp, jalapeños and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.

 

This recipe is from From EatingWell:  August/September 2006EatingWell for a Healthy Heart Cookbook (2008)

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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