Lighthouse Shrimp with Kiwi-Plum Salsa: Marketing Florida Agriculture

(Photo below)

Seafood-4046

Ingredients
1 1/2 pounds	shrimp, raw, peeled and deveined, tails on
1/4 cup	soy sauce
1/4 cup	orange juice
2 cups	onions, cut into 1 1/2 x 1 1/2 inch pieces
1 teaspoon	ground oregano
1/2 teaspoon	black pepper
2 cups	bell peppers, cut
2/3 cup	radishes, diced
2/3 cup	plums, diced
1/4 cup	vegetable oil
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

Lighthouse Shrimp with Kiwi-Plum Salsa