Ingredients
3 tablespoons reduced-sodium soy sauce2 tablespoons brown sugar2 tablespoons lime juice1 tablespoon olive oil1 tablespoon ketchup2 garlic cloves, minced1 teaspoon ground coriander1/2 teaspoon ground cumin1 pound uncooked large shrimp, peeled and deveinedFRUIT SALSA:1 medium tart apple, peeled and cut into wedges3/4 cup orange segments2 tablespoons lime juice2 green onions, cut into 2-inch pieces1 tablespoon minced fresh mint or 1 teaspoon dried mint1 teaspoon sugar1/2 teaspoon crushed red pepper flakes
Preparation
In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
Meanwhile, place salsa ingredients in a food processor; cover and process until finely chopped. Transfer to a small bowl. Chill until serving.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto three metal or soaked wooden skewers. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with salsa.
