Thursday, July 20, 2006

Grilled Shrimp Skewers with Summer Fruit Salsa

Photo courtesy of

Our good friends Ken and Andrea invited us to dinner last night. We had grilled shrimp with a fruit salsa; Andrea had found the recipe in the June issue of Cooking Light. (Lis, I thought of you!) Andrea and I did the prep work -- basically lots of chopping -- and Ken cooked the shrimp. (Shane drank East India Pale Ale and ate tortilla chips -- hee hee.)

It's a lovely, light, summer's meal. (Especially when you can eat it on your friends' deck, overlooking Seneca Lake.) When I make this again -- and I will -- I'm going to try leaving out the mint, pepper, and onions. I think a purely sweet salsa with be an interesting complement to the shrimp.

(Thanks to Adam for hosting Carnival of the Grill!)

Grilled Shrimp Skewers with Summer Fruit Salsa

1/2 cup chopped ripe plum (about 1)
1/2 cup diced apricots (about 2)
1/2 cup diced nectarine (about 1)
2 tablespoons thinly sliced fresh mint
2 tablespoons diced red onion
1 tablespoon minced seeded serrano chile (we used a jalepeno)
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon ground red pepper
12 sweet cherries, pitted and halved
1 green onion, finely chopped

2 tablespoons butter, melted
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced
24 jumbo shrimp, peeled and deveined (about 2 pounds)
Cooking spray
6 lime wedges
Mint sprigs (optional)

To prepare salsa, combine the first 13 ingredients in a medium bowl; stir well. Cover and chill 1 hour.

Prepare grill.

To prepare shrimp, place butter, 2 teaspoons juice, 1/4 teaspoon salt, garlic, and shrimp in a large bowl; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill for 3 minutes on each side or until shrimp are done. Serve with salsa and lime wedges. Garnish with mint sprigs, if desired. Yield: 6 servings (serving size: 1 kebab, 1/3 cup salsa, and 1 lime wedge)

Grade: A-


Anonymous said...

All of you guys are humbling me with your excellent grilled food.

Laura Rebecca said...

Gee, Adam; could you be any nicer? ;)

Rachel said...

That looks good! I've never grilled shrimp before.

Acme Instant Food said...

Add a watermelon margarita and dinner is served!!! Sounds delish.

Laura Rebecca said...

Rachel, shrimp is the only thing I can grill without an instand read themometer in hand. It's so easy -- make some soon.

Kevin: do you have a recipe for that drink?

Acme Instant Food said...

I don't have a "proper" recipe, It's one of those things that I wing.

Puree a sweet, seedless watermelon until completely obliterated. I use those small, Dulcinea Pureheart watermelons. If the melon isn't bursting with summery goodness, you can add some sugar syrup to sweeten. To this puree I add silver tequila, lime juice (fresh makes a big difference), triple sec or Grand Marnier. Mix well and serve over lots of ice. I honestly can't give you good measurements for the ingredients because I always "eyeball" it. I suppose it's somewhere around 2 parts tequila to one part lime juice and maybe 3/4 part Grand Marnier--all of this to as much melon puree as taste dictates. Surprisingly enough, this drink is good with a VERY lightly salted rim--not the heavy snow fall of salt usually found on a regular 'rita.

Lis said...

Wow, that salsa looks heavenly. Paired with the shrimp it had to be awesome. I really am embarrassed about all the hullaballo I've caused regarding Cooking Light.. simply because I really never got how good cooking without a stick of butter could be. With that said, I know Paula is probably striking me from her will. *sigh*

Also - Kevin, great idea about the margaritas.. I think I'll whip up a batch or two of those for our party coming up, thanks!