Lemon-Basil Shrimp & Peach Skewers
Updated Feb 15, 2021, Published May 14, 2015
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Lemon-Basil Shrimp & Peach Skewers
Ingredients
- Bamboo or metal grilling skewers
- 1 pound large shrimp, 16-20 count, peeled, deveined, and tails removed
- 2 garlic cloves, minced
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil, plus more for the grill
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 large peaches, pitted and cut into large chunks
Instructions
- If using bamboo skewers, soak in water for several hours prior to use.
- In a medium bowl, combine the shrimp, garlic, basil, lemon juice, 3 tablespoons olive oil, salt, and pepper. Cover and refrigerate for at least 2 hours.
- Heat the grill to medium and oil the grates with olive oil.
- If using bamboo skewers, remove them from the water. Remove the shrimp from the marinade. Thread shrimp onto skewers, alternating with peach chunks.
- Transfer the skewers to the hot grill and grill for 2-3 minutes per side, until the shrimp are just opaque and the peaches are charred in spots. Serve warm with the steaks.
Nutrition
Calories: 239kcalCarbohydrates: 8gProtein: 24gFat: 12gSaturated Fat: 1gCholesterol: 285mgSodium: 1172mgPotassium: 233mgFiber: 1gSugar: 6gVitamin A: 295IUVitamin C: 13mgCalcium: 172mgIron: 2.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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