Recipe: Jalapeño Peach Shrimp Skewers

Forget burgers and hot dogs. There are endless combinations you can use your grill for this summer, including this sweet and spicy recipe for Jalapeño Peach Shrimp Skewers from Hungry Girl.

For more tips & tricks from Hungry Girl, sign up for free daily e-mails.

#GrillWithPompeian Twitter Party

Pompeian is sponsoring an exciting Twitter party this week and they’ll have some great tips for helping you add a Mediterranean twist to your grilling. Join us on  Thursday, July 11, 2013 at 6 p.m. PT / 9 p.m. ET to chat. Be sure and RSVP for the Twitter party to be entered to win prizes.

Jalapeño Peach Shrimp Skewers

1/4th of recipe (1 skewer with about 1 1/2 tbsp. dipping sauce): 210 calories, 8g fat, 335mg sodium, 18g carbs, 1g fiber, 15.5g sugars, 16g protein
Prep: 25 minutes
Cook: 5 minutes

Ingredients

2 cups canned peach slices packed in juice, drained and blotted dry
2 tbsp. Pompeian Grapeseed Oil
2 tbsp. chopped seeded jalapeño pepper
1 tsp. Pompeian White Wine Vinegar
1 tsp. brown sugar (not packed)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. salt
12 oz. (about 20) raw large shrimp, peeled, tails removed, deveined

Directions

If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You’ll need four.)
To make the sauce, place 1/2 cup drained peach slices in a small food processor or blender. Add all ingredients except shrimp and remaining peach slices. Puree until smooth. Transfer half of the sauce to a small bowl, and refrigerate until ready to serve (for dipping).
Bring grill to medium-high heat.
Evenly thread shrimp and remaining peach slices onto 4 skewers. Brush both sides with some of the remaining sauce. Grill until shrimp are cooked through, 1 – 2 minutes per side, brushing with remaining sauce as they cook.
Serve with the refrigerated sauce for dipping!
MAKES 4 SERVINGS