Use your favorite stone fruit (like plums, pluots, peaches or nectarines) in these summery kabobs!
CourseMain Dish, Side dish
1tsp.lime zest, freshly grated
3Tbsp.fresh lime juice
12mediumraw shrimp, peeled & deveined
3mediumPoblano peppers, stemmed, seeded, and quartered
4mediumplums, 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 the rest aside to use for a dressing.
Add shrimp, poblanos, and plums to the remaining marinade; toss to coat.
Make 4 kebabs, alternating shrimp, poblanos, and plums 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.