Grilled Shrimp Skewers with Grilled Peach and Red

[marlaoh]

Grilled Shrimp Skewers with Grilled Peach and Red Pepper Salsa

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

Method:
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.