COSTA RICA SHRIMP KEBOBS WITH TROPICAL FRUIT SALSA
Makes: 4 servings

2 ripe, firm BANANAS, peeled, each cut into 6 pieces, plus 1 ripe BANANA, peeled and diced
16 extra large or jumbo shrimp, shelled and deveined
1 large green bell pepper, cut into 8 pieces
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon ground allspice
1 mango, peeled and diced
1 tablespoon chopped mint
1 green onion, minced
1 jalapeno pepper, seeded and minced

Thread 12 banana pieces, shrimp and bell pepper pieces into skewers.

Mix together lime juice, oil and allspice in small bowl. Brush 2 tablespoons over kebobs.

Combine remaining marinade with diced banana, mango, mint, green onion and jalapeno pepper; place in a serving dish.

Grill kebobs over medium high heat 8 minutes, turning once or until the shrimp are opaque. Arrange the kebobs on top of the salsa.

Source: International Banana Association