Grilled Shrimp Skewers with Summer Fruit Salsa
The recipe Grilled Shrimp Skewers with Summer Fruit Salsa can be made in roughly 45 minutes. This recipe serves 6. Watching your figure? This gluten free, primal, and pescatarian recipe has 250 calories, 32g of protein, and 6g of fat per serving. It works well as a main course. A mixture of apricots, cherries, lime rind, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is perfect for The Fourth Of July.
To prepare salsa, combine the first 13 ingredients in a medium bowl; stir well. Cover and chill 1 hour.
To prepare shrimp, place butter, 2 teaspoons juice, 1/4 teaspoon salt, garlic, and shrimp in a large bowl; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers.
Place kebabs on a grill rack coated with cooking spray; grill for 3 minutes on each side or until shrimp are done.
Serve with salsa and lime wedges.
Garnish with mint sprigs, if desired.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try St. Michael-Eppan Anger Pinot Grigio. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 23 dollars per bottle.
St. Michael-Eppan Anger Pinot GrigioDepending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.