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Caribbean "Chris-Kabobs"

 Caribbean
This is a fun recipe my husband and I created for a festive Caribbean themed party last summer. These skewers are flavorful and beautiful.—Christina Warren, Cedar Rapids, Iowa
6 ServingsPrep: 40 min. Grill: 10 min.

Ingredients

  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 teaspoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1 pound sea scallops
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 cup cubed fresh pineapple
  • 1 medium mango, peeled and cubed
  • 1 medium pear, peeled and cubed
  • 4 tablespoons lime juice, divided
  • 1 teaspoon ground allspice
  • 12 serrano peppers
  • 1/2 teaspoon salt

Directions

  • In a small bowl, combine the shrimp, ginger, garlic and pepper; set
  • aside. In another small bowl, combine the scallops, paprika and
  • cayenne; set aside. Place the pineapple, mango, pear, 2 tablespoons
  • lime juice and allspice in a small bowl; toss to combine.
  • On 12 metal or soaked wooden skewers, alternately thread the shrimp,
  • scallops, fruits and serrano peppers. Drizzle kabobs with remaining
  • lime juice; sprinkle with salt.
  • Using long-handled tongs, moisten a paper towel with cooking oil and

2 of 2

Caribbean "Chris-Kabobs" (continued)

Directions (continued)

  • lightly coat the grill rack. Grill kabobs, covered, over medium heat
  • or broil 4-in. from the heat for 6-8 minutes or until shrimp turn
  • pink and scallops are firm and opaque, turning occasionally. Yield:
  • 6 servings.
Nutritional Facts: 2 kabobs equals 186 calories, 2 g fat (trace saturated fat), 137 mg cholesterol, 450 mg sodium, 18 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.