Here is a recipe to suit this delicious warmer weather :), enjoy. Prawn and Plum Kebabs (4 servings) 2 yellow bell peppers 3 tablespoons olive oil 3 tablespoons lime juice 1 fresh ginger, minced 1 tablespoon freshly minced Thai basil 2 tablespoons freshly minced corriander/ cilantro 1 teaspoon lime zest 1 jalapeno, seeded and minced 12 extra-large prawns/shrimps 4 plums, quartered Salt and pepper to taste Cut the yellow bell peppers into the size of the plum pieces. You need to end up with 12 pieces. It is ok to end up with a few extras which you can use for a salad or another side dish. Mix the olive oil, lime juice, ginger, Thai basil, cilantro, lime zest, and jalapeno in a bowl. Season to taste and mix well. Transfer half of the mixture to another bowl. Add the 12 bell peppers pieces, shrimps, plums, and mix. Refrigerate for 20 minutes. Make 4 kebabs with the ingredients. Start in the following order: plum, shrimp, bell pepper, and repeat two more times for each kebab. Preheat the barbecue on medium high. Barbecue the kebab, turning once, until the shrimps are cooked through. Time may vary based on the size of the shrimps. They are done when a beautiful pink color appears. Transfer to a serving plate and drizzle the remaining dressing. Per Serving: 246 Cal (43% from Fat, 30% from Protein, 27% from Carb); 19 g Protein; 12 g Tot Fat; 2 g Sat Fat; 8 g Mono Fat; 17 g Carb; 2 g Fiber; 9 g Sugar; 62 mg Calcium; 3 mg Iron; 129 mg Sodium; 129 mg Cholesterol
Posted on: Thu, 15 Aug 2013 06:37:17 +0000
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