My husband is the grill master in our family, so I asked him to grill me up some shrimp with a light seasoning. He decided he needed to skewer them for easy grilling, and that created the perfect shrimp bed to put my Grilled Peach Salsa on. The sweetness of the peaches, the char on the shrimp, and the perfect sides made this a crazy good meal. We made it into a surf and turf dish, as we were celebrating Father's Day.
Yield: 4
Shrimp and Grilled Peach Salsa
prep time: 20 minscook time: 15 minstotal time: 35 mins
ingredients:
3 peaches cut in half, pits removed
3 T olive oil
2 T white wine vinegar
1 shallot, minced
1 clove of garlic, minced
1 red chili, minced
1 T grated ginger
1 T chopped cilantro
salt
2 lbs of large shrimp, shelled and deveined
pepper
instructions:
Preheat grill to high. In a medium bowl, stir olive oil, vingear, shallot, garlic, chili, ginger and cilantro. Brush peaches with a bit of olive oil, and grill until the peach has grill marks and is slightly softened. Let the peaches cool, then chop into small pieces. Mix peaches with the dressing and season with salt.
Drizzle the shrimp with oil, salt and pepper. Grill the shrimp, turn once, with grill marks and just cooked through, about 3-4 minutes.
Transfer shrimp to plates, top with the peach salsa.
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My family loved the salsa and thought of many ways to use it, although we all agreed that it was the perfect amount of flavor for the grilled shrimp. We plan to make it again, and we hope you give it a try!
