Grilled Shrimp with Peach Salsa

Main Course

Recipe courtesy of LK&C

Serves 4

  • 2 cups olive oil
  • 10 cloves garlic, thinly sliced
  • 1/2 cup fresh lime juice
  • salt and pepper to taste
  • 24 large shrimp peeled and deveined

Peach Salsa

  • 2 cups diced fresh peaches
  • 1 bunchgreen onions, including tender green tops, thinly sliced
  • 2 fresh jalapefio chili peppers, stemmed, seeded (if desired) and finely diced
  • ¼ cup coarsely chopped fresh cilantro 
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • Lime wedges, for serving

Grilled Shrimp with Peach Salsa

Click image to enlarge




In a frying pan over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until soft, 3-5 minutes. Take care not to burn. Remove from the heat and let cool. Measure out 1 cup of the garlic- infused oil; add the lime juice, salt, and pepper. Mix well; set remaining olive oil aside.

 Using wooden skewers, thread 4 shrimp onto each skewer, passing the skewer through points near both the head and tall sections of each shrimp. Place the skewers in a single layer in a flat dish; add the seasoned olive oil, turning to coat evenly. Add additiona olive oil if necessary to cover; cover and let marinate in the refrigerator for at least 2 hours or up to 12 hours, turning occasionally. Reserved any leftover oil for salad dressings or sauteeing vegetables.

To make the salsa, combined the diced peaches, green onions, chilies, c!lantro, lime juice and salt. Stir to mix, cover and refrigerate for at least 30 minutes before serving.

 Prepare a fire in a charcoal grill (or preheat gas grill.)

 When the fire is hot, place the skewers on the grill rack about 3 inches from the coals and grill, turning once, until the shrimp turn pink and are opaque throughout, about 3 minutes per side.


To serve, arrange a bed of salsa on each plate and top with a skewer of shrimp, or remove the shrimp from each skewer and arrange atop the salsa. Garnish with lime wedges, if desired, and serve.


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