LIGHTHOUSE SHRIMP WITH KIWI-PLUM SALSA
4 servings
1 1/2 pounds raw Florida shrimp, peeled and deveined (with tails on)
2 cups cut Florida onions (about 1 1/2" x 1 1/2")
2 cups cut Florida bell peppers
1/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup Florida orange juice
1 teaspoon ground oregano
1/2 teaspoon black pepper
2/3 cup diced kiwi
2/3 cup diced Florida radish
2/3 cup diced plums
Arrange shrimp, onions and bell peppers on skewers and set aside.
In an 8-ounce container with a lid, combine oil, soy sauce, juice, oregano and pepper; cover and shake to mix well.
Brush kabobs liberally with oil mixture and place on grill over medium-hot coals and grill 6 to 8 minutes on each side. Baste frequently while grilling.
While shrimp are cooking, dice and mix together radish, plums and kiwi; divide evenly and serve with kabobs.
Nutritional Information: Calories: 430.27, Protein: 37.2 g, Carbohydrates: 32.28 g, Fat total: 17.52 g, Saturated fat: 2.23 g, Percent calories from fat: 36%, Cholesterol: 258.55 mg
Courtesy of the Florida Department of Agriculture and Consumer Services
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