Shrimp & Summer Fruit Kabobs
Seafood and stone fruits combine in this summery grilled dish.
Photography courtesy California Tree Fruit Agreement.




Category Main Page
Articles & Reviews


Main Nibbles
Main Page
Articles & Reviews Of Foods From A To Z


Product Reviews
Main Page
Foods, Beverages, Books,

News & More




June 2010

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Peach Recipes

Page 3: Shrimp & Summer Fruit Kabobs


This is Page 3 of a 5-page article. Click the black links below to view the other pages. For more stone fruit recipes, check out our summer plum article.

On The Menu


Shrimp & Summer Fruit Kabobs

Seafood and stone fruits—could there be a more summy combination? Perfect a for an unexpected grilled entree. Recipe yields 5 servings.


  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh herbs (such as basil, marjoram, rosemary and thyme)
  • 1 peach, pitted
  • 1 nectarine, pitted
  • 1 plum, pitted
  • 1 pound large peeled and deveined shrimp
  • 1 lemon, halved and thinly sliced
  • Salt and freshly ground pepper to taste


  1. Heat oil in a small skillet until very hot. Add garlic and cook briefly until aromatic; do not allow the garlic to brown. Remove from heat immediately and stir in herbs; set aside.

  2. Cut peach, plum and nectarine into 1-inch chunks and thread onto skewers alternately with shrimp and lemon slices. Brush lightly with garlic-herb oil.

  3. Grill over medium-high heat for 3 to 5 minutes per side or until shrimp is pink and cooked through. Remove from grill and drizzle with remaining oil.



Go To Page 4: Upside-Down Ginger-Pecan Peach Pie

Go To The Article Index Above



Recipes courtesy California Tree Fruit Agreement. All other materials