Fruit and Shrimp Kabobs
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons chopped
fresh herbs (such as
rosemary and thyme)
1 I.M. Ripe peach, pitted
1 I.M. Ripe nectarine, pitted
1 I.M. Ripe plum, pitted
1 pound large peeled and
1 lemon, halved and
Salt and freshly
Heat olive oil in a small skillet until very hot.
Add garlic and cook briefly until aromatic; do
not allow the garlic to brown. Remove from the
heat immediately and stir in herbs; set aside.
Cut peach, nectarine and plum into 1-inch chunks
and thread onto skewers alternately with shrimp
and lemon slices. Brush lightly with garlic-herb oil.
Grill over medium-high heat for 3-5 minutes per
side, or until shrimp is pink and cooked through.
Remove from the grill and drizzle with the remaining garlic-herb oil and salt and pepper to taste.
Makes 5 servings.
Nutritional information: Each serving has 226
calories, 20 g protein, 9 g carbohydrates, 12 g fat,
2 g saturated fat, 177 mg cholesterol, 2 g fiber,
204 mg sodium.
Pan-Fried Salmon with
Mango Cucumber Salsa
6 tablespoons fresh
2 tablespoons honey
4 cups 1/4-inch cubes
Alpine Fresh* whole
or Alpine Fresh* sliced
3 cups 1/4-inch unpeeled
1 1/3 cups minced
2 tablespoons minced and
1/2 teaspoon salt, plus
more to taste
Pinch of cayenne,
plus more to taste
8 4-ounce salmon
fillets, skin and
Olive oil spray
Black pepper (optional)
To prepare the salsa, whisk lime juice and honey in a
medium resealable container until well combined.
Add mango, cucumber, onion and jalapeño, and stir
until well blended. Seal the container and refrigerate
for at least 1 hour to let the flavors meld. Season
with salt to taste. Serve cold or at room temperature.
To prepare the salmon, mix cumin, 1/2 teaspoon salt
and pinch of cayenne in a small bowl. Lightly mist
both sides of salmon fillets with spray. Sprinkle the
spice mixture evenly over both sides.
Place a small nonstick skillet over medium-high heat.
Cook the fillets until the outsides are just lightly
browned, 1-2 minutes per side. Then lower the heat to
medium and cook until the salmon is a pale pink
throughout, 2-3 minutes per side.
Season with more salt, cayenne and black pepper to
taste, if desired. Transfer each fillet to a plate. Top
each with half of the salsa. Makes 8 servings.
Nutritional information: Each serving ( 1 fillet
with salsa) has 201 calories, 23 g protein, 10 g carbohydrates, 7 g fat, 1 g saturated fat, 62 mg cholesterol,
1 g fiber, 212 mg sodium.
Recipe by Devin Alexander from The Most Decadent Diet Ever!
Brands may vary by region; substitute a similar product.