Irresistible Grilled Shrimp with Fruit Salsa
These skewers are super lean and scrumptious—especially when dipped in the fresh fruit salsa. We rave about the salsa's sweet heat and the shrimp's party-pretty look. —Agnes Ward, Stratford, Ontario
Ingredients
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon ketchup
- 2 garlic cloves, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 pound uncooked large shrimp, peeled and deveined
- fruit salsa:
- 1 medium tart apple, peeled and cut into wedges
- 3/4 cup orange segments
- 2 tablespoons lime juice
- 2 green onions, cut into 2-inch pieces
- 1 tablespoon minced fresh mint or 1 teaspoon dried mint
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
Directions
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1In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
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2Meanwhile, place salsa ingredients in a food processor; cover and process until finely chopped. Transfer to a small bowl. Chill until serving.
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3Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto three metal or soaked wooden skewers. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with salsa.
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