I love juicy peaches. I have been wanting to grill them, but putting it off, and eating the peaches, before I could do that. You can just imagine my excitement when I got this recipe, from So Tasty, So Yummy for the swap that The Taste of Home Cooking puts on.
I had never grilled green onions or peaches before, but I loved both of them. This was a perfectly balanced dish. It was pretty spicy, so if you are making this for kids, I may tone it down. I love spicy and the peaches provide a great sweetness. I alternated eating a shrimp, an onion, and then a peach. The peaches caramelized on the grill and were still perfectly juicy inside. Grilling peaches is really all it is cracked up to be, I can't wait for more recipes with grilling peaches!
Source: So Tasty, So Yummy
1 tablespoon of Dark Brown Sugar, packed
1 teaspoon of Ancho Chile Powder
1 teaspoon of Sweet Paprika
1/2 teaspoon of Cumin
1/4 teaspoon of Cayenne
1/4 teaspoon of Salt
1/4 teaspoon of Black Pepper
1 lb. of Shrimp, shelled and deveined
2 Peaches, cut into 1 inch chunks
1 bunch of Green Onions, dark green parts trimmed off, cut the rest into 2 inch pieces
Lime Wedges, for serving
First, if you are using wooden skewers, soak them in water 30 minutes before you are ready to use them.
Next, combine all of the spices in a large bowl. Add in the shrimp, peaches, and onions; toss to coat, well.
Now, skewer the shrimp, peaches, and onions, alternately.
Grill 4-6 minutes, turning once, or until the shrimp are cooked and opaque throughout. Serve with lime wedges.
The Barbee Housewife