Shrimp and Summer Stone Fruit Kabobs

• portions: Makes 4 skewers

Ingrédients

1/4 cup Olive Oil

3 dashes Toasted Sesame Oil

1/4 cup Fresh Lemon Juice

3 cloves Garlic, minced

3 tablespoons Chopped Fresh Basil

1/2 teaspoon Salt

12 large Shrimp, Peeled and Deveined

2 Plum, Quartered

2 Nectarines, Quartered

2 Peaches, Quartered

1/2 cup Apricot Preserves

2 tablespoons Orange Juice

1/2 teaspoon Red Pepper Flakes

Instructions

1. In a large bowl, stir together the olive oil, sesame oil, lemon juice, garlic, basil, and salt. Add the shrimp, plums, nectarines, and peaches to the bowl and toss to coat. Cover and let marinate in the refrigerator for 2 to 4 hours.

2. In a small saucepan over medium heat, heat the apricot preserves, orange juice, and red pepper flakes until warmed through and liquid. Set aside.

3. Discard the marade and using 4 skewers thread the kabobs, alternating the sirimp and fruit. Using a pastry brush, brush the kabobs with the apricot glaze.

4. Preheat the grill to medium high.

5. Grill the kabobs, turning once, until the shrimp are cooked through, about 4 minute per side.