Sea-and-Shore Kabobs

Pork and shrimp pair up for a skewered twist on surf and turf that's brushed with a refreshing citrus glaze.

SERVINGS: 4 servings

CARB GRAMS PER SERVING: 11

Rated : Not yet rated

Nutrition Facts Per Serving:

Servings: 4 servings
Calories201
Total Fat (g)11
Saturated Fat (g)2
Cholesterol (mg)91
Sodium (mg)96
Carbohydrate (g)11
Fiber (g)1
Protein (g)15
Vitamin A (DV%)0
Vitamin C (DV%)38
Calcium (DV%)2
Iron (DV%)10

Diabetic Exchanges

8	ouncesfresh or frozen jumbo shrimp
2	tablespoonscooking oil
2	tablespoonsfinely chopped onion
2	clovesgarlic, minced
1/4	teaspoonfinely shredded lemon peel
1	tablespoonlemon juice
1	teaspooncurry powder
8	ouncesboneless pork, cut into 1-inch cubes
1/4	of afresh pineapple, cut into 1- to 1-1/2-inch cubes
3	red plums, pitted and quartered lengthwise
	Salt and pepper
1/2	of a smallpapaya, peeled, seeded, and cut into 1-1/2-inch cubes

1. Thaw shrimp, if frozen. Peel and devein shrimp; set aside.

2. For glaze, in a medium mixing bowl stir together cooking oil, onion, garlic, lemon peel, lemon juice, and curry powder. Set aside.

3. Thread pork, pineapple, and plums on four 8-inch skewers. Season with salt and pepper, if desired. Thread shrimp and papaya on four additional 8-inch skewers.

4. Place pork skewers on the rack of the grill directly over medium-high heat. Grill for 12 to 14 minutes or until no pink remains, turning several times and brushing with glaze. Grill shrimp skewers beside pork skewers for 8 to 10 minutes or until opaque, turning several times and brushing with glaze. Heat and pass any remaining glaze. Makes 4 servings.