Preheat a gas or charcoal grill with greased grill rack for direct cooking over medium-high heat.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Use a homemade sweet peach glaze to brush on grilled shrimp for a zesty-fruity kabob you won't soon forget.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. Hy-Vee peach preserves | ||
| 1 tsp. lime zest | ||
| 2 tbsp. fresh lime juice | ||
| 2 tbsp. Hy-Vee canola oil | ||
| 1 ½ tsp. fresh ginger, peeled and grated | ||
| ½ tsp. Hy-Vee paprika | ||
| ⅛ tsp. Hy-Vee cayenne pepper | ||
| 1 (16-oz.) pkg. frozen EZ-peel raw Gulf shrimp, 16-to-20-ct., thawed, and peeled | ||
| 4 firm ripe red plums, pitted and each cut into 6 wedges | ||
| 2 firm ripe peaches, pitted and each cut into 8 wedges | ||
| 1 large orange bell pepper, seeded and cut into 1-inch pieces | ||
| Fresh parsley, chopped, for garnish |
Things To Grab
- Gas or charcoal grill
- Microwave-safe bowl
- 8 large metal skewers
- Meat thermometer
- Silicone pastry brush
Directions
For glaze, combine peach preserves, lime zest and juice, oil, ginger, paprika, and cayenne pepper in a microwave-safe bowl. Microwave on HIGH 45 to 60 seconds or until melted, stirring every 20 seconds. Set aside.
Alternately thread shrimp, plum wedges, peach wedges, and bell pepper onto 8 skewers. Brush kabobs with half of the glaze.
Grill kabobs 6 to 8 minutes or until shrimp are opaque (145 degrees), turning once halfway through. Transfer to a platter, brush with remaining glaze. Garnish with parsley, if desired.
Nutrition facts
Servings
350 Calories per serving
2 skewers
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 125mg
- Sodium: 360mg
- Total Carbohydrates: 58g
- Protein: 17g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 10%