Brochettes can sometimes be a little dry, but marinating the shrimp and adding juicy peach pieces prevents that from happening here, and the flavors complement each other beautifully.
1/2 cup extra virgin olive oil
2 tablespoons fresh lime juice
2 garlic cloves, crushed
1 tablespoon chopped fresh dill
1-1/2 pounds raw large shrimp, in the shell
2 peaches, halved, pitted, and cut into large chunks
24 bay leaves
Fresh dill sprigs and lime wedges, for serving
Mix the olive oil, lime juice, garlic, and dill in a bowl. Peel the shrimp, leaving the tails intact, and add them to the bowl. Toss to coat, then set aside for 20 minutes.
Preheat the grill. Drain the shrimp, reserving the marinade, and thread them on 12 metal skewers, alternating with the peach chunks. Slip a bay leaf on both ends of each skewer.
Grill close to the heat, turning once and brushing the shrimp occasionally with the reserved marinade, for 4-5 minutes or until the shrimp have turned pink and are cooked through. Transfer the brochettes to individual plates, garnish with the dill sprigs, and serve with the lime wedges.
The Farmers' Market Guide
to Fruit: Selecting, Preparing & Cooking
By Jenni Fleetwood
Sourcebooks, Inc., April 2001
144 pages; color photographs through out
Recipe reprinted by permission.
This page created June 2001
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