Lighthouse Shrimp with Kiwi-Plum Salsa: Seafood and Aquaculture

Lighthouse Shrimp with Kiwi-Plum Salsa

(Photo below)

Seafood-4046

Ingredients

1 1/2	pounds Florida shrimp, raw, peeled and deveined, tails on
2	cups Florida onions, cut into 1 1/2 x 1 1/2 inch pieces
2	cups Florida bell peppers, cut
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 Florida radishes, diced
2/3	cup plums, diced
2/3	cup kiwi, diced

Preparation

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.

Yield
4 servings

Nutritional Value Per Serving
Calories 430, Protein 37g, Carbohydrates 32g, Total Fat 18g, Saturated Fat 2g, Calories From Fat 160, Cholesterol 260mg

Look for "Fresh from Florida" ingredients at your local store.