This entree goes well over bean or rice thread noodles (to "cook," soak noodles for 10 minutes in hot water). Use gluten-free tamari instead of soy sauce for GF kabobs.
Recipe Ingredient Details:
2 tablespoons minced fresh ginger
4 cloves garlic, minced
1 green onion, white part only, minced
6 tablespoons low-sodium soy sauce
3/4 cup apricot jam
1 1/2 tablespoons sesame oil
1 pound large raw shrimp, shelled and deveined
3 medium plums, halved and pitted
3 fresh peaches or 3 medium red Bartlett pears, pitted and quartered
1 small pineapple, skinned and cut into 1-inch chunks
Combine all glaze ingredients in a jar; shake vigorously. (Makes about 1 1/2 cups.)
Combine shrimp and 1 cup glaze in a large bowl and toss to coat (reserve remaining glaze). Cover and refrigerate for at least 1 hour.
Preheat grill to medium. Remove shrimp from glaze. Alternately thread shrimp, plums, peaches or pears, and pineapple onto six 15-inch skewers, leaving about 1/8 inch between each piece to allow even cooking.
Grill kabobs, turning occasionally, until shrimp turns opaque throughout and fruit is browned and tender, 8-10 minutes. Baste with glaze during final 3 minutes.
Recipe Additional Notes:
PER SERVING: 338 cal, 4g fat (2g mono, 2g poly, 1g sat), 114mg chol, 18g protein, 60g carb, 6g fiber, 660mg sodium
Mon, 2014-06-23 15:20