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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