| Grilled Shrimp & Peach Kabobs
American
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| Heavenly summer dish, made when peaches are at their peak. Use peaches that are ripe but still firm so they will skewer and grill easily. |
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| Ingredients |
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1 tablespoon packed brown sugar
1 teaspoon paprika
1/2 to 1 teaspoon ground ancho chile pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper (or more, if desired)
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
3 medium peaches, each cut into 8 chunks
1/2 red or white onion, cut into 1-inch squares
1 green, red or yellow pepper, cut into 1-inch squares
Olive oil for brushing, or olive oil cooking spray
Lime wedges +
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Steps
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| 1 | Mix brown sugar and seasonings. Place shrimp, peaches, peppers and onions in a large bowl; sprinkle with brown sugar mixture and toss to coat. On four or eight metal or soaked wooden skewers, alternately thread shrimp, peaches, peppers and onions. |
| | 2 | Lightly brush both sides of kabobs with oil, or spritz with cooking spray. Grill, covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink. Squeeze lime wedges over kabobs and serve. |
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| Yield |
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original recipe yield: 4 Servings
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