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
Preparation:
- Apricot Glaze: Stir spread with lime juice, oil, ginger, lime zest, salt and pepper until well combined. Divide mixture in half.
- 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.
- 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:
- Substitute any of your favourite E.D.SMITH TRIPLE FRUITS® SPREADS.
- Be sure to use peaches that smell ripe but are still firm to the touch to ensure they maintain their shape during grilling.
