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Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 201
- Protein(gm): 15
- Carbohydrate(gm): 11
- Fat, total(gm): 11
- Cholesterol(mg): 91
- Saturated fat(gm): 2
- Dietary Fiber, total(gm): 1
- Vitamin A(IU): 389
- Vitamin C(mg): 22
- Sodium(mg): 96
- Calcium(DV %): 20
- Iron(DV %): 2
- 8 ounces fresh or frozen jumbo shrimp
- 2 tablespoons cooking oil
- 2 tablespoons finely chopped onion
- 2 cloves garlic, minced
- 1/4 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1 teaspoon curry powder
- 8 ounces boneless pork, cut into 1-inch cubes
- 1/4 of a fresh pineapple, cut into 1- to 1-1/2-inch cubes
- 3 red plums, pitted and quartered lengthwise
- Salt and pepper
- 1/2 of a small papaya, 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.
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