This is an easy shrimp dish that we all loved, even Kat! I spiced hers just lightly, but used a heavier hand on Shane's and my own. I used nectarines instead of peaches, and we all agreed that they are surprisingly delicious when grilled.
Grilled Peach and Shrimp Kabobs
2/3 cup olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1-2 teaspoon Cajun seasoning
1/2 teaspoon crushed rosemary leaves or 1 t. chopped fresh rosemary
1/2 teaspoon crushed thyme leaves or 1 t. chopped fresh thyme
1/2 teaspoon sea salt
1 pound shrimp, peeled and deveined
3 firm ripe peaches or nectarines, pitted
4 green onions, cut into 1-inch pieces (did not have so used yellow onion pieces)
8 skewers (if wood or bamboo, soak in water to keep from burning)
In a small bowl, combine oil, onion, garlic, Cajun seasoning*, rosemary, thyme and sea salt. Place peeled and deveined shrimp in a large, lidded bowl or a large zippered plastic bag. Pour oil mixture over shrimp, close lid or zip bag, and shake to coat. Marinate in refrigerator for at least 30 minutes.
Prepare charcoal grill or preheat gas grill.
Cut each peach half into 3 or 4 slices. Thread shrimp onto skewers alternating with peach slices and pieces of onion. Sprinkle with additional Cajun seasoning, if desired. Grill over medium heat 4-5 minutes, then turn skewers and cook another 4-5 minutes or just until shrimp turn pink and opaque.
Serve immediately with hot cooked rice or quinoa.
Makes 4 servings.
* I did not put the Cajun seasoning in the marinade because I thought it would be to spicy for Kat. I added the seasoning to some of the skewers right before they went onto the grill.
