3mediumPoblano peppers, stemmed, seeded, and quartered
4mediumPluots, pitted and quartered
Prepare grill to medium-high heat.
Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Separate 3 tablespoons of the mixture and set aside to use for a dressing.
Add shrimp, poblanos, and pluots to the remaining marinade; toss to coat.
Make 4 kebabs, alternating shrimp, poblanos, and pluots evenly among four 10-inch skewers. Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.
Plums, peaches, or nectarines could be used instead of pluots. Recipe adapted from eatingwell.com.