Throw a Little Shrimp on the Barbee

More sizzling than a sunburned redhead…these delectable kabobs grill up with the right combination of ancho chile-rubbed heat and cool, luscious summer peaches. It just seems fitting to end a long hot day of summer with this tongue-tingling creation.

Grilled Chile Prawns and Peach Kabobs

1 Tbl. packed brown sugar

1 tsp. ancho chile powder

1 tsp. sweet paprika

½ tsp. ground cumin

¼ tsp. cayenne pepper

Salt and Pepper

1 lb. large shrimp, shelled and deveined

3 medium peaches, cut into 1” chunks

1 bunch green onions, cut into 2” pieces

Lime wedges, for serving

(If using bamboo skewers, soak skewers in cold water at least 30 min.

to prevent burning.) Prepare outdoor grill for direct grilling on high.

In large bowl, combine brown sugar, chile powder, paprika, cumin,

cayenne, ¼ tsp. salt, and ¼ tsp. freshly ground black pepper. Add

shrimp, peaches, and onion; toss until evenly coated. Thread alternately

onto skewers.

Grill 3-4 min. or until browned and shrimp just become opaque throughout,

Turning once. Serve with lime wedges.

I served the kabobs over a brown rice that I cooked with half water and half orange juice and some orange zest to infuse some citrus-type flavor, enhancing the taste of the peaches. I threw a handful of roasted almonds into the rice as well.

The shrimp and peaches cooked surprisingly equal (the peaches didn’t get mushy), but I believe next time I will par-boil the green onions prior to threading them onto the skewers…they were slightly undercooked. I like vegetables to be crispy but these tasted almost raw. Still, the simple combination of spicy shrimp, cool peach and tangy green onion was a palate-winner.

--The Mother