BBQ shrimp skewers with peppers and plums

Last month Eric's parents went on vacation, right around the time their fruit trees ripened. They left about a day or two before the first fruits came into their own. Actually, this happens every year, why vacations in this family have always happened around the time the fruit ripens we'll never know, but you can plan a harvest by his parents vacation calender. This year they went chasing an eclipse in the South Pacific, (something Eric's dad Pat has always dreamed of seeing with his own eyes and finally saw one this time, after getting rained on twice before) and we raided the back yard with buckets and fruit pickers. Later, when we were hearing all about the trip Pat mentioned that it was really peculiar that all the fruit was gone. We told them that it was delicious. Charisse ate some straight up, we tossed some into this dish or that dish, and the last of the plums we ran though with a stick. Why you ask? Simple, Grilled shrimp skewers!

Theres something about making any kind of skewered meet dish like Shish Kabob or Kakori that is just primordial in its creation. Something about running a piece of meat through with a pointy piece of wood and throwing it on a big fire makes Eric really excited. Maybe it draws him back to the caveman hunter roots of ancient humans or maybe he just likes having another reason to fire up the Weber. Actually, growing up Eric's parents had a square rust red grill, like the Meco 4100 which cooks differently than a normal Weber, thought it still makes a great grill. Growing up, the grilled skewer was always a good way to cook through some leftover meat and veggies or spread what you have across more people without making it look like your skimping on servings. It took Eric a while to really enjoy the flavors of a good grilled skewer, he was always a picky eater as a kid. Actually, that hasn't changed much, Eric is still a bit of a picky eater, but he's gotten over that when it comes to grilled food, which is a good thing because this is not a dish to skip. The plums and the marinade give the shrimp a nice sweet flavor and the peppers add just enough zing (without the seeds, its all flavor no heat). Try it out, let us know what you think!

BBQ shrimp skewers with peppers and plums

What You Will Need

6 Tbs toasted sesame oil

large handful fresh cilantro (minced)

2 tsp grated lime zest

6 Tbs lime juice

1 tsp salt

20 large shrimp (raw, cleaned and de-veined but tails on)

5 jalapeno peppers

5 large plums

In a shallow baking dish or ziploc bag, combine the sesame oil, cilantro, zest, juice, and salt.  Remove about 1/4 cup and set aside for dressing.  

Slice the jalapenos and remove the seeds and core. This is where all the heat is, so if you don't want spicy make sure your left with just the meat of the pepper.  Also pit and quarter the plums.  Mix the shrimp, pepper, and plums into the marinade and let sit in the fridge for about one hour.  

If you are using wooden skewers, soak them for at least 30 minutes in water so they will not burn when you place them on the grill.

When putting together the skewers make sure to alternate between shrimp, peppers and plums.  Discard remaining marinade.  

Heat your grill to a medium heat

Grill your skewers for about 3-4 minutes on each side, making sure not to burn the shrimp.  

Top with remaining sauce and serve hot.  

adapted from Eating Well Magazine