We eat blueberries almost every morning for breakfast due to their antioxidant properties. However, we have read that stone fruits, certain varieties of plums and peaches, may be right up there with blueberries! Also, these fruits are quite a bit less to purchase. Red fleshed plums and peaches are the ones to buy as opposed to white peaches and nectarines that’s weren’t as antioxidant rich.

Shrimp and Plum Kabobs

3 tablespoons canola oil or toasted sesame oil
2 tablespoons chopped fresh cilantro
1 teaspoon freshly grated lime zest
3 tablespoons lime juice
1/2 teaspoon salt
12 raw shrimp (8-12 per pound), peeled and deveined
3 jalapeño peppers, stemmed, seeded and quartered lengthwise
2 plums, pitted and cut into sixths

1. Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.

2. Preheat grill to medium-high.

3. Make 4 kebabs, alternating shrimp, jalapeños and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.