Grilled Shrimp with Peach Salsa


Serves 4
For the Shrimp:
1/4 teaspoon salt
2 teaspoons brown sugar
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 1/2 pounds large shrimp, peeled and deveined
1 Tablespoon vegetable oil

For the Peach Salsa:
3 1/2 cups coarsely chopped peeled peaches
1/2 cup coarsely chopped tomatoes
1 cup coarsely chopped red bell pepper
1 cup coarsely chopped green bell pepper
1/3 cup coarsely chopped red onion
1 jalapeño pepper, seeded and chopped
1/4 cup fresh cilantro leaves
1 Tablespoon lime juice
1/4 teaspoon salt

Combine the salt,  cumin, pepper, brown sugar and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.

To prepare salsa, place the ingredients in a food processor; pulse 3 to 4 times. Remove and place in a non metallic bowl and set aside.

Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.

Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side or until the shrimp are done.

Serve with peach salsa.


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