Easy Grilled Shrimp with Fresh Peach Salsa
Here's an easy summer barbecue entree you can make in 30 minutes or less.
Yield: Serves 4 to 6 as an entrée (3 shrimp per skewer) and 16 as an appetizer
Prep Time: 30 minutes
2 cups Fresh Peach Salsa (See recipe below)
18 6-inch wood or metal skewers
2 lbs. 50 extra-large raw, thawed, peeled, and deveined shrimp with tails left on
1/2 tsp. natural salt
2 tbsp. butter, melted
2 tbsp. fresh lime juice
Related: The Perfect Summer Potato Salad
1. If using wooden skewers, soak in water for 1 to 2 hours to prevent from burning on the grill. Prepare salsa, cover, and set aside until shrimp have grilled.
2. Thread 3 shrimp on each skewer and set aside on a large plate. Season both sides of skewers lightly with salt. Cover plate and refrigerate until ready to grill.
3. Lightly spray grill with grill cooking spray and preheat to medium-hot. Melt butter in a small dish and combine with garlic and lime juice.
4. When grill is ready, place skewers on grill with tongs and cook 3 to 4 minutes per side until shrimp are pink and slightly browned. Just before removing skewers from grill to a clean plate, turn again with tongs and brush each side with butter mixture.
5. Divide hot skewers among four to six plates and top with Fresh Peach Salsa or serve salsa on the side.
6. If serving as an appetizer, place salsa in the center of large round plate/platter and fan skewers in a circular pattern around the salsa.
Cook’s Note: This dish is fantastic served with couscous or Basmati rice lightly seasoned with low-sodium chicken soup base.
The sweet and spicy flavors of this salsa pairs well with grilled meats, poultry, and fish. Use it to top grilled shrimp and fish or chicken tacos.
Nutritional Information: 1 skewer with 2 tbsp. salsa 70 Calories; 2g Fat; 5g Carbohydrate; 1g Fiber; 12g Protein; 90 Cholesterol; 200mg Sodium.
Fresh Peach Salsa
Yield: 4 cups or 16 1/4 cup servings
Prep Time: 25 minutes
2 cups ripe but still firm peaches, diced (2 to 3 depending on size)
1 cup tomato, cored, seeded, and diced (1 to 1 depending on size)
1 - 4 tbsp. jalapeño pepper, minced (depending on heat desired)
1 red Fresno pepper, finely minced
1/2 cup yellow or orange bell or sweet pepper, diced (1/2 bell pepper)
1/2 cup red onion, finely diced (1/4 onion)
2 tbsp. cilantro, chopped (1/4 bunch)
1 large lime, juiced
2 garlic cloves, minced or pressed
1 tbsp. raw or brown sugar
1/8 tsp. salt (or to taste)
Combine all ingredients together and serve or cover and refrigerate until ready to serve. Before serving, drain off any excess liquid. Salsa will keep several days in the refrigerator.
Nutritional Information: 1/4 cup serving 20 Calories; 0 Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; O Cholesterol; 20mg Sodium
Related: Chicken Cranberry Salad Wraps