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Delicious grilled shrimp and peach kabobs garnished with herbs on a rustic wooden table.
Alyssa

Grilled Shrimp and Peach Kabobs

These Grilled Shrimp and Peach Kabobs are topped with a simple, sweet and zesty glaze that makes a quick and delicious meal.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 people
Course: Main Dish
Cuisine: American
Calories: 329
Ingredients Method Notes

Ingredients
  

  • 0.25 cup good quality honey
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1.5 teaspoons grated, fresh ginger
  • 0.5 teaspoon sweet paprika
  • 1/8 teaspoon cayenne pepper
  • 1 pound wild-caught shrimp (16 to 20 count, thawed and peeled)
  • 1 large orange bell pepper (seeded and cut into 1-inch squares)
  • 5 pieces firm, ripe peaches (pitted and cut into 6 wedges each)
  • fresh parsley (to garnish)

Method
 

  1. Preheat gas or charcoal grill for direct cooking over medium-high heat.
  2. Mix honey, lime zest and juice, oil, ginger, paprika and cayenne together in a small bowl. If honey is too thick, heat in the microwave on high for 25 to 35 seconds until heated enough to blend easily. Set aside.
  3. Thread eight skewers alternating between the peach wedges, shrimp and bell pepper squares.
  4. Brush the kabobs with half of the glaze.
  5. Grill the kabobs for four minutes, turn to the second side and cook for an additional three to four minutes until shrimp are opaque.
  6. Remove from grill, place on a platter and brush with the remaining glaze. Garnish with parsley and serve with rice.

Notes

These kabobs make for a perfect summer meal and are great for grilling parties.