Grilled Grape Strawberry And Mango Skewers Recipes

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GRILLED GRAPE FRUIT SKEWERS

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8



Grilled Grape Fruit Skewers image

Steps:

  • Prepare grill or broiler. Skewer fruit, alternating grapes with mango and strawberries. Prepare glaze by mixing together honey, orange zest, orange juice and salt. Both fruit skewers and glaze should be at room temperature before grilling. Grill skewers over hot coats until lightly browned on each side, about 2-4 minutes per side. Brush fruit with glaze and sprinkle with mint. Serve warm.
  • Nutritional Stats: Calories 275, protein 2g, fat 1 g, calories from fat 3%, Carbohydrates 72g, Cholesterol 0mg, Fiber 4g, Sodium 151 mg

1 cup California green seedless grapes
1 cup California red or blue-black seedless grapes
1 mango, cut into chunks
12 strawberries cut in half
1/2 cup honey
1 tablespoon orange zest
1/4 cup orange juice
1 tablespoon fresh chopped mint

SHRIMP AND MANGO SKEWERS WITH GUAVA-LIME GLAZE

Provided by Chris Schlesinger

Categories     Fruit     Ginger     Shellfish     Backyard BBQ     Lime     Mango     Shrimp     Bell Pepper     Summer     Grill     Grill/Barbecue     Guava     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9



Shrimp and Mango Skewers with Guava-Lime Glaze image

Steps:

  • Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
  • Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.

3 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon dried crushed red pepper
18 uncooked colossal shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined
2 red bell peppers, each cut into 12 pieces
2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained
Guava-Lime Glaze

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