Shrimp and Fruit Kabobs

Serves 6. Serve with noodles.

1 lb large raw shrimp, shelled and deveined 1½ cups apricot-ginger sauce as glaze, divided 3 medium plums, pitted and cut in half 3 medium red Bartlett pears or 3 fresh peaches, pitted and cut into quarters

1 small pineapple, skinned and cut into 1-inch chunks

1. Combine shrimp and 1 cup glaze in a large bowl and toss to coat. Cover and refrigerate for at least 1 hour.

2. Remove shrimp from glaze. Alternately, thread shrimp, plums, pears or peaches, and pineap- ple onto six 15-inch skewers, leaving about 1/8-inch between each piece to allow even cooking.

3. Preheat grill to medium. Grill shrimp kabobs, turning occasionally, until shrimp turns opaque throughout and fruit is browned and tender; it takes about 8 to 10 minutes. Baste with remaining glaze dur- ing the last 3 minutes of cooking.

Honey-Basil Veggie Kabobs

Serves 6. Serve with grilled tofu, seafood or pasta.

3 small green zucchini, cut diagonally into 1-inch chunks 3 small yellow squash, cut diagonally into 1-inch chunks ½ lb baby bella mushrooms 1 lb cherry tomatoes 1 cup honey-basil sauce

Wash vegetables and place in a large bowl. Add sauce; toss to coat. Cover and marinate in the refrigerator for at least 1 hour.

Onto six 15-inch bamboo skewers, alternately thread zucchini, squash, mushrooms and tomatoes. Leave about 1/8 inch between each piece to al- low even cooking.

Preheat grill to medium. Grill kabobs, turning occasionally, until golden and tender, about 10-15 minutes.

Recipes by Ying Chang Compestine, author, Secrets from the Healthy Asian

Kitchen.

one side to assure even cooking. But don’t press or poke the burgers while cooking, in order to preserve the juicy interior. Season with natural salt and freshly ground pepper. Leave the grill uncovered and cook to a minimum internal temperature of 160° F. For six- ounce patties, grill 2-1/2 minutes on the first side and 3 minutes after flipping for a medium burger. Toast split buns on the grill rack for the last 45 to 60 seconds of the cooking time.

Special Veggie Burgers ~ Simply

clean a few portobello mushroom caps and brush them with garlic-infused ol- ive oil (put a couple of crushed cloves in the oil 30 minutes before using) and set aside. Next, slice an apple length- wise to get the biggest possible slices and soak in water and lemon juice, which will keep them from drying out on the grill. Then, put the mushrooms on a hot grill, gill side down and care- fully lay the apples down on the coolest part of the grill. When the mushrooms have softened (5-8 minutes), flip them, place the apples on top and cover with slices of brie cheese. Serve on a grill- toasted bun.

Hot Dogs ~ Choose hot dogs that are produced by sustainable meat companies and do not contain any fill- ers, byproducts or additives, like MSG or nitrates. Or, skip the meat altogether and try a vegetarian soy dog. Veggies ~ The key is to use locally grown, sustainably raised/organic fruits and vegetables. Natural flavors come through from produce picked within a day or so of eating, preempting the need for many seasonings or sauces. Just brush on some extra-virgin olive oil and sprinkle on natural salt and fresh- ground pepper to taste to enjoy both favorites and exotic veggies straight from the grill. Vegetables don’t need the same high heat that meat does, so it’s best to cook them over medium heat toward the sides of the grill. Corn on the Cob ~ Just pull out the silks at the top of each ear and brush

26 Collier/Lee Counties

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