|This is the perfect summer meal. Peaches are still wonderful right now, though I am wary it won't be that way for long. So we are eating as many as we can, enjoying them while they last. Miss F only wanted peaches "with no brown stuff" on them. She is a fresh peach fan, but I think she needs to grow a little bit before she can appreciate peaches on the grill. I also think the spicy grilled peaches would be amazing over vanilla ice cream, I may just try it with some of the leftovers. We enjoyed this with fresh corn, but cous cous or rice would also work perfectly with it. This recipe is from Good Housekeeping.|
1 tablespoon packed dark brown sugar
1 teaspoon ancho chile powder
1 teaspoon sweet paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper
1 pound (16- to 20-count) shelled deveined shrimp
2 peaches, cut into 1-inch chunks
1 bunch green onions, dark green parts trimmed, cut into 2-inch pieces
Lime wedges, for serving
If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare your grill for direct grilling on high.
In large bowl, combine brown sugar, chile powder, paprika, cumin, cayenne, salt, and pepper. Add shrimp, peaches, and onion; toss until evenly coated. Thread shrimp, peaches, and onion alternately onto skewers.
Grill 3 to 4 minutes or until browned and shrimp just become opaque throughout, turning once. Serve with lime wedges.
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