Written By: Chef Hans Schadler, CEC, AAC
Yield: 4 servings
48 each East Coast Shrimp, peeled and deveined, skewered with metal skewer
6 each Garlic Cloves, mashed or rough chop
¼ cup Olive Oil
1 tsp Kosher Salt
½ tsp Black Pepper, ground
1 Tbsp Dijon Mustard
1 each Orange, charred and juiced
1 each Lemon, charred and juiced
1 each Lime, charred and juiced
2Tbsp Thyme, chopped
2 Tbsp Chives, chopped
2 Tbsp Tarragon, chopped
Grilled Peach and Basil Relish
6 each Peaches, halved and remove pit
1 each Yellow Onion, peeled and sliced
1 each Red Pepper, seeded
1 each Green Pepper, seeded
1 each Jalapeno, seeded and small dice (optional)
¼ cup Olive Oil
¼ cup Basil, chopped fine
1 Tbsp Honey
1 each Lemon, juiced
To Taste Kosher Salt
Black Pepper, ground
For Grilled Peach Relish:
-Preheat your grill to a medium high heat, and rub grates with an oiled cloth.
-In a mixing bowl using the extra virgin olive oil, lightly coat flesh side of peaches with oil and place on grill to cook. Grill for 8-10 minutes, until peaches are very juicy and have those nice charred lines running across. Remove peaches from the grill and set aside to cool.
-In the same bowl using the remaining extra virgin olive oil, lightly coat peppers and onion and repeat the same process. Once they are grilled remove from grill and set aside to cool.
-Once peaches and vegetables are cool enough to handle. Remove skin from peaches and wedge them into bite size pieces and place them in a mixing bowl. Small dice the peppers and onions and place them in the same bowl as the peaches.
-Add remaining ingredients to relish and season with salt and pepper.
For Shrimp Skewer:
-Preheat your grill to a medium high heat, and rub grates with an oiled cloth. Place citrus on grill cut side down and cook for approx 8-10 minutes, until face of citrus is lightly charred.
-Once citrus has been charred juice into a stainless steel bowl and add remaining ingredients to complete marinade.
-Place skewered shrimp in a pan and pour ¾ of the marinade on the skewers and allow skewer to marinate for no more than 1 hour. Anything longer the shrimp will begin to cook similar to a ceviche.
-On a medium high preheated and oiled grill. Place the skewer on and cook. flip the skewer over and continue to cook. While the skewer is cooking utilize the remaining marinade to baste the skewer to keep the shrimp moist.
-Once the shrimp have been completely cooked, remove from grill and baste with any leftover marinade.
The Shrimp Skewer and Peach Relish can be served over any type of garden green salad. You can also utilize any type of grain, legume, or rice as well cold or hot. Lentils, quinoa, farro, rice pilaf, or cous cous are all great suggestions.