Grilled Peach and Shrimp Skewers with Polenta

Recipe & Photography: Anna Buss

Ingredients

2 large peaches (about 1 lb)

1 lb of shrimp

1 roll of firm polenta (18oz)

2-3 sprigs of basil, torn leaves

Marinade

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 Frog Hollow Farm extra virgin olive oil

Method:

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!


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