Cabernet Grill’s Grilled Peaches and Shrimp

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Preheat charcoal or gas grill to medium heat.

Brush the grill surface with safflower oil to reduce sticking.

In a small bowl, toss the peaches with brown sugar, vanilla, chile powder, salt, pepper, jalapeño and half of the herbs. Allow the peaches to marinate on the counter for at least 15 minutes.

Season the shrimp with a little salt and black pepper.

Place the shrimp and peaches on the preheated grill and cook for about three minutes on each side or until the shrimp turns pink and starts to curl slightly. When cooked, remove to a warm platter.

Preparation for the cream:

Pour the cream, lemon juice, and ginger into a small saucepan and heat over medium-high heat. Bring quickly to a full simmer, then remove from the heat.

Use a slotted spoon to remove and discard the ginger slices from the cream. Taste the cream and season with a little salt and pepper.

Dish Assembly:

Distribute the shrimp and peaches evenly among four bowls, then pour the hot cream over the fruit/shrimp mixture.

Sprinkle with the remaining cilantro and basil. Serve warm.

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