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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein shrimp; set aside.
For glaze, in a medium mixing bowl stir together cooking oil, onion, garlic, lemon peel, lemon juice, and curry powder. Set aside.
Thread pork, pineapple, and plums on four 8-inch skewers. Season with salt and pepper, if desired. Thread shrimp and papaya on four additional 8-inch skewers.
Place pork skewers on the rack of the grill directly over medium-high heat. Grill for 12 to 14 minutes or until no pink remains, turning several times and brushing with glaze. Grill shrimp skewers beside pork skewers for 8 to 10 minutes or until opaque, turning several times and brushing with glaze. Heat and pass any remaining glaze. Makes 4 servings.