Grilled Shrimp Skewers with Grilled Peach and Red Sept 2, 2004 6:52:00 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by marlaoh on Sept 2, 2004 6:52:00 GMT -6 Grilled Shrimp Skewers with Grilled Peach and Red Pepper Salsa 1 lb. large peeled and deveined shrimp, with tails onsix 8-10” wooden or metal skewers2 T. olive oil1 tsp. salt½ tsp. black pepper½ tsp. paprikaFor Grilled Peach and Red Pepper Salsa:2 large firm peaches, pitted, cut in halfolive oil2 T. olive oil2 T. chopped fresh basil2 T. chopped fresh mint1 large clove garlic, minced¼ cup chopped red onion1 large red bell pepper, cored and diced1 T. cider vinegar1 tsp. kosher saltMethod: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.