Ingredients

8  ounces fresh or frozen jumbo shrimp
2  tablespoons cooking oil
2  tablespoons finely chopped onion
2  cloves garlic, minced
1/4  teaspoon finely shredded lemon peel
1  tablespoon lemon juice
1  teaspoon curry powder
8  ounces boneless pork, cut into 1-inch cubes
1/4  of a  fresh pineapple, cut into 1- to 1-1/2-inch cubes
3   red plums, pitted and quartered lengthwise
   Salt and pepper
1/2  of a small papaya, peeled, seeded, and cut into 1-1/2-inch cubes

Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp; set aside.
 
2. For glaze, in a medium mixing bowl stir together cooking oil, onion, garlic, lemon peel, lemon juice, and curry powder. Set aside. 

3. Thread pork, pineapple, and plums on four 8-inch skewers. Season with salt and pepper, if desired. Thread shrimp and papaya on four additional 8-inch skewers. 

4. Place pork skewers on the rack of the grill directly over medium-high heat. Grill for 12 to 14 minutes or until no pink remains, turning several times and brushing with glaze. Grill shrimp skewers beside pork skewers for 8 to 10 minutes or until opaque, turning several times and brushing with glaze. Heat and pass any remaining glaze. Makes 4 servings.  

Source:  Better Homes & Gardens