1 lb. large peeled and deveined shrimp, with tails on
six 8-10” wooden or metal skewers
2 T. olive oil
1 tsp. salt
½ tsp. black pepper
½ tsp. paprika
For Grilled Peach and Red Pepper Salsa:
2 large firm peaches, pitted, cut in half
olive oil
2 T. olive oil
2 T. chopped fresh basil
2 T. chopped fresh mint
1 large clove garlic, minced
¼ cup chopped red onion
1 large red bell pepper, cored and diced
1 T. cider vinegar
1 tsp. kosher salt
For shrimp:
Place 4-5 shrimp on each skewer, with tails of shrimp facing the same direction.
In a small bowl, combine the oil, salt, pepper, and paprika. Brush on both sides of shrimp. Heat grill to medium; grill shrimp for 3 minutes per side or until pink.
For salsa:
Brush cut side of peaches lightly with oil; grill on medium heat, cut side down, for 3-4 minutes until softened. Remove from grill; cool slightly, remove skin, and dice peaches.
Add the remaining ingredients to peaches and toss gently. Can be made several hours ahead. Serve with grilled shrimp. Serves 4.
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