Grilled Shrimp with Spicy Peach Salsa
Serve over 1 cup Couscous, cooked with butter and/or handfuls of Fresh Spinach
3 Large or 4 Small Ripe Peaches, chopped
1 Jalapeno, sliced thin (optionally remove seeds)
1/2 Red Pepper, minced
1 Green Onion or 1/4 Red Onion, minced
Juice of 1 Lime (approximately 2 T Lime Juice)
1 T Chili Sauce
Handful of Thai Basil or Cilantro (chopped)
1/4 t Kosher Salt
PREPARATION & METHOD
Prepare Salsa and let it steep while you peel and prepare shrimp. The salsa will produce a good bit of liquid.
Grill shrimp in a hot, lightly buttered pan. Remove while still pink and toss with a large flaked salt, such as Kosher or Sea Salt and fresh Thai Basil.
Serve immediately over couscous and/or fresh spinach greens, ladled with spicy peach salsa.
Recipe and Photo Courtesy of Kim Byer
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