2 cups canned peach slices packed in juice, drained and blotted dry
2 tablespoons Pompeian Grapeseed Oil
2 tablespoons chopped seeded jalapeño pepper
1 teaspoon Pompeian White Wine Vinegar
1 teaspoon brown sugar (not packed)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon salt
12 ounces (about 20) raw large shrimp, peeled, tails removed, deveined
If using wooden skewers, soak 4 in water for 20 minutes to prevent burning.
To make sauce, place 1/4 of the peach slices in small food processor or blender. Add the rest of the ingredients except shrimp and remaining peach slices and puree until smooth. Transfer half of the sauce to small bowl and refrigerate until ready to serve (for dipping).
Bring grill to medium-high heat.
Evenly thread shrimp and remaining peach slices onto 4 skewers. Brush both sides with some of remaining sauce. Grill until shrimp are cooked through, 1 to 2 minutes per side, brushing with remaining sauce as they cook.
Serve with refrigerated sauce for dipping.
Nutrition per serving: 185 calories; 8g fat; 415mg sodium; 6g carbohydrate; <0.5g fiber; 4.5g sugars; 21g protein
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