Preheat a gas or charcoal grill with greased grill rack for direct cooking over medium-high heat.
Use a homemade sweet peach glaze to brush on grilled shrimp for a zesty-fruity kabob you won't soon forget.
Servings and Ingredients
|¾ c.||Hy-Vee peach preserves|
|1 tsp.||lime zest|
|2 tbsp.||fresh lime juice|
|2 tbsp.||Hy-Vee canola oil|
|1 ½ tsp.||fresh ginger, peeled and grated|
|½ tsp.||Hy-Vee paprika|
|⅛ tsp.||Hy-Vee cayenne pepper|
|1||(16-oz.) pkg. frozen EZ-peel raw Gulf shrimp, 16-to-20-ct., thawed, and peeled|
|4||firm ripe red plums, pitted and each cut into 6 wedges|
|2||firm ripe peaches, pitted and each cut into 8 wedges|
|1||large orange bell pepper, seeded and cut into 1-inch pieces|
|Fresh parsley, chopped, for garnish|
Things To Grab
- Gas or charcoal grill
- Microwave-safe bowl
- 8 large metal skewers
- Meat thermometer
- Silicone pastry brush
For glaze, combine peach preserves, lime zest and juice, oil, ginger, paprika, and cayenne pepper in a microwave-safe bowl. Microwave on HIGH 45 to 60 seconds or until melted, stirring every 20 seconds. Set aside.
Alternately thread shrimp, plum wedges, peach wedges, and bell pepper onto 8 skewers. Brush kabobs with half of the glaze.
Grill kabobs 6 to 8 minutes or until shrimp are opaque (145 degrees), turning once halfway through. Transfer to a platter, brush with remaining glaze. Garnish with parsley, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 125mg
- Sodium: 360mg
- Total Carbohydrates: 58g
- Protein: 17g
Hy-Vee Seasons June 2020