Sea Shore Kabobs

Ingredients

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

Directions

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.