Recipe & Photography: Anna Buss
2 large Organic Peaches (about 1 lb)
1 lb of shrimp
1 roll of firm polenta (18oz)
2-3 sprigs of basil, torn leaves
1/4 cup fresh lemon juice
1 tsp honey
1/4 tsp of smoked paprika (more for a kick)
Salt to taste
1/2 cup Organic Extra Virgin Olive Oil
Combine ingredients for marinade and stir to combine.
Slice peaches in half and remove pit, then slice the halves so you end up with 4 discs per peach.
Skewer the shrimp with the peach discs and brush with marinade.
Cut polenta into about 1/2 inch rounds and brush with olive oil.
Grill peach and shrimp skewers, and Polenta over medium-high heat 3-5 minutes on each side depending on how hot your grill is. A good visual is to cook until you have grill marks on each side. Garnish with basil and eat!