Lime Shrimp with Peach Pico
1 lb. shrimp, peeled, tail left on and deveined
1 tablespoon plus 1 teaspoon olive oil, divided
1 lime, zested and juiced
2 peaches, halved
1 small white onion, quartered
4 small tomatoes, diced (about 2 cups)
1 Jalapeño, ribs and seeds removed and diced
1. Pre-heat grill to medium. Skewer 4-5 shrimp on four metal skewers, brush with 1 tablespoon olive oil and sprinkle with ¾ teaspoon lime zest, season with salt and pepper. Set aside.
2. Brush peach halves and onion pieces with 1 teaspoon olive oil. Place peaches and onions, cut side down, on grill. Grill peaches until charred, 10 minutes, flipping halfway through. Grill onions until charred, 13-15 minutes, flipping halfway through. Transfer peaches and onions to cutting board; dice when cool enough to handle.
3. Make the peach pico: In a medium bowl combine diced peaches, onions, tomatoes, jalapeño, 1 tablespoon lime juice, 1/2 teaspoon minced lime zest and chopped cilantro if desired. Season with salt and pepper.
4. Grill shrimp until opaque, 2 minutes each side. Transfer shrimp to a plate. Serve grilled shrimp with peach pico.
Recipe and photo courtesy Lauren Grant @ The Zestful Kitchen
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