8 Fresh Shrimp
1/2 Tsp. Cumin
Splash of Tabasco
2 Tbsp. Olive Oil
Salt & Pepper to taste
1 Lemon (Juice & Zest)
Peel & Clean Shrimp. Peel & Slice Kiwi into quarters, making thick, crosswise circles. In a bowl, mix together the remaining ingredients for a marinade. Toss kiwi and shrimp in marinade.
Grill kiwi and shrimp separately over medium heat. Grill until the shrimp are just cooked through. Grill the kiwi lightly so it still holds its shape. Remove from grill and skewer one shrimp with one kiwi slice on a 4 inch appetizer skewer. Serve warm.
This is an appetizer you could serve with Chilean Fruit Salsa or with a creamy aioli over a bed of mixed greens for a main course salad.