Peach Salsa with Grilled Shrimp

By á-73576

Recipe may be halved. Leftover Peach Salsa may also be served on chicken, pork or salmon or used as a dip with tortilla chips

Ingredients

• For the Grilled Shrimp:
• 8 peaches, pitted, and cut into small cubes
• 1 small red onion, chopped
• 1 red pepper, seeded, chopped
• 1 small green pepper, seeded, chopped
• 2 jalapeno, seeded, wizzed in a mini food processor to small diced pieces
• 2 1/2 tablespoons, fresh lime juice (about 2-2 1/2 limes depending on juice yield and to taste)
• 1 tablespoon plus 1 teaspoon rice wine vinegar
• 2 teaspoons each, fresh chopped cilantro, mint, basil
• 3/4 tablespoon kosher salt. Check for added salt seasoning to taste after chilling.
• few good pinches cracked black pepper
• 2 pounds large shrimp, peeled and deveined
• 2 cloves garlic, diced
• 2 tablespoons olive oil
• 1 lemon, juiced, strained of seeds
• 2 good pinches cumin, kosher salt, cayenne pepper
• 3 teaspoons chopped cilantro

Details

Servings 6
Cooking time 40mins
Adapted from spicedpeachblog.com

Preparation

Step 1

For the Peach Salsa:
Combine all ingredients into a bowl, cover and chill for two hours before serving. Check seasoning adding in a bit more salt if desired.

For the Grilled Shrimp:
Place shrimp into a large glass bowl, add in all other ingredients and stir. Marinate for at least an hour before grilling. Place marinated shrimp on hot grill, cooking around three to four minutes each side until shrimp is just done. Shrimp should be firm. Serve cooked shrimp nestled in spoonfuls of chilled Peach Salsa.