COSTA RICA KEBOBS WITH TROPICAL FRUIT SALSA
Prep: 10 min.
Grill: 10 min.
Makes: 4 servings
• 2 ripe, firm BANANAS, peeled, each cut into 6 pieces, plus 1 ripe BANANA, peeled and diced
• 16 extra large or jumbo shrimp, shelled and deveined
• 1 large green bell pepper, cut into 8 pieces
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground allspice
• 1 mango, peeled and diced
• 1 tablespoon chopped mint
• 1 green onion, minced
• 1 jalapeno pepper, seeded and minced
THREAD 12 banana pieces, shrimp and bell pepper pieces into skewers.
MIX together lime juice, oil and allspice in small bowl. Brush 2 tablespoons over kebobs.
COMBINE remaining marinade with diced banana, mango, mint, green onion and jalapeno pepper; place in a serving dish.
GRILL kebobs over medium high heat 8 minutes, turning once or until the shrimp are opaque. Arrange the kebobs on top of the salsa.
International Banana Association
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