Grilled Shrimp Skewers with Summer Fruit Salsa

Salsa:
1/2 cup chopped ripe plum
1/2 cup diced apricots
1/2 cup diced nectarine
2 t tbsp. thinly sliced fresh mint
2 tbsp. diced red onion
1 tbsp. minced seeded serrano chile
1 tsp. grated lime rind
3 tbsp. lime juice
1 tbsp. honey
1/4 tsp. salt
12 sweet cherries, pitted and halved
1 green onion, finely chopped

Shrimp:
2 tbsp. margarine, melted
2 tsp. lemon juice
1/4 tsp. salt
1 garlic clove, minced
24 jumbo shrimp, peeled and deveined
Cooking spray
6 lime wedges

Combine the Salsa ingredients in a medium bowl; stir well. Cover and chill 1 hour.

To prepare shrimp, place margarine, 2 teaspoons juice, 1/4 teaspoon salt,
garlic, and shrimp in a large bowl; toss to coat. Thread 4 shrimp onto each
of 6 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.

6 servings