Instructions: Shell and devein shrimp. Cut pork into 1-inch cubes. Peel fresh pineapple. Remove core and eyes; cut into 1 - 1 1/2-inch cubes. (Or, quarter canned pineapple slices.) Pit and quar- ter plums. Cut the unpeeled papaya into 1 - 1 1/2-inch cubes. Set aside.

For glaze, stir together cooking oil, lime peel, lime juice, curry powder, garlic, salt and onion.

On four skewers thread pineapple pieces, plum quarters, and pork cubes. Grill over medium- high heat about 15 minutes.

Meanwhile, on four additional skewers, thread shrimp and papaya pieces. Turn pork kabobs; add shrimp kabobs to grill. Brush all eight kabobs with glaze. Grill 15 to 20 minutes more or until pork and shrimp are tender. Turn shrimp kabobs one. Brush all eight kabobs with glaze.

Makes 8 servings.

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