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Skewered Shrimp & Blackberries with Sesame Ginger Marinade, and Strawberry Watermelon Aqua Fresca

Yield: 6 servings.

Skewered Shrimp and Blackberries with Sesame Ginger Marinade:
1 package (6 oz.) Driscoll’s Blackberries
1 mango, peeled, cut in ¼” thick wedges
12 oz. uncooked shrimp,
peeled and deveined (about 26 count size)
12 wooden skewers
2 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
1 Tbsp. packed brown sugar
1 tsp. sesame oil
1 tsp. grated fresh ginger
1 clove garlic, crushed with press or minced

Strawberry Watermelon Aqua Fresca:
1 package (16 oz., or 3 cups) Driscoll’s Strawberries, plus more for garnish
2 cups watermelon cubes, chilled
1⁄3 cup fresh lime juice
2 Tbsp. sugar
6 lime wedges for garnish
6 cocktail picks

For skewered shrimp and blackberries with sesame ginger marinade: Preheat a gas grill or broiler to high heat. Thread blackberries, mango and shrimp alternately on wooden skewers. Combine soy sauce, vinegar, sugar, oil, ginger and garlic to make a thin glaze. Brush onto prepared skewers, coating all sides. Grill or broil skewers 3 minutes per side, carefully sliding spatula under berries when turning. Serve warm or at room temperature.

For strawberry watermelon aqua fresca: Hull and chill the strawberries. Place strawberries, watermelon and lime juice in a blender and puree until smooth.

Add sugar.

Refrigerate until ready to serve. Pour over ice, if desired. Insert a lime wedge and strawberry on a cocktail pick to garnish.


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