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LIGHTHOUSE SHRIMP WITH KIWI-PLUM SALSA

4 servings

Ingredients

• 1½ pounds raw Florida shrimp, peeled and deveined (with tails on)
• 2 cups cut Florida onions (about 1½" x 1½")
• 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

Directions

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