Grilled Peach and Shrimp Kabobs with Apricot Glaze

Plate of Grilled Peach and Shrimp Kabobs with Apricot Glaze

Ingredients:

Apricot Glaze:

  • 3/4 cup (175 mL) E.D.SMITH TRIPLE FRUITS® APRICOT PEACH PASSION FRUIT
  • 2 tbsp (30 mL) fresh lime juice
  • 1 tbsp (15 mL) canola oil
  • 1 tbsp (15 mL) minced ginger
  • 1 tsp (5 mL) finely grated lime zest
  • 1/4 tsp (1 mL) each salt and freshly ground pepper

 

Kabobs:

  • 20 large shrimp, peeled, deveined and tails removed
  • 1 large peach, cut into 12 slices
  • 4 green onions, cut into 1-inch (2.5 cm) pieces
  • 1 tbsp (15 mL) canola oil
  • 1/4 tsp (1 mL) each salt and freshly ground pepper

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Preparation:

  1. Apricot Glaze: Stir spread with lime juice, oil, ginger, lime zest, salt and pepper until well combined. Divide mixture in half.
  2. Kabobs: Soak 4 large wooden skewers in cold water for at least 30 minutes. Heat grill to medium-high heat; grease grate well. Thread, shrimp, peach and green onion slices evenly on soaked skewers. Brush with oil; season all over with salt and pepper.
  3. Grill skewers for 2 minutes per side or until well-marked. Continue to grill, brushing and turning with half the glaze, for 2 to 3 minutes or until shrimp is cooked through. Remove kabobs from grill and brush with remaining glaze.

Tips:

  1. Substitute any of your favourite E.D.SMITH TRIPLE FRUITS® SPREADS.
  2. Be sure to use peaches that smell ripe but are still firm to the touch to ensure they maintain their shape during grilling.