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1 plum, halved, seeded, 1 /2-inch dice1 apricot, halved, seeded, 1 /2-inch dice1 small ripe nectarine, halved, seeded, 1 /2-inch dice12 cherries, halved and pitted1 /8 cup red onion, diced2 tablespoons fresh thinly sliced basil2 tablespoons fresh thinly sliced mint1 /2 jalapeno or serrano chili, seeded and minced1 teaspoon lime zest2 tablespoons fresh lime juiceSalt and freshly ground black pepper2 pounds jumbo prawns, peeled and deveined1 tablespoon olive oil12 bamboo skewers, soaked in water for 10 minutesLime wedgesMint sprigs as a garnish
In a bowl, toss the plums, apricots, nectarines, cherries, red onions, basil, mint, jalapeno or serrano, lime zest and lime juice. Season with salt and pepper.
Thread the shrimp onto skewers, dividing evenly. Brush lightly with olive oil and sprinkle with salt and pepper.
Preheat an outdoor grill. Grill the shrimp 4-inches from the heat source until pink and almost firm to the touch, 2 to 3 minutes per side. Remove from the grill. Place the skewers on a platter and top with the salsa. Garnish with lemon wedges and mint sprigs and serve immediately.
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