1poundlarge shrimp16-20 count, peeled, deveined, and tails removed
2garlic clovesminced
2tablespoonsfinely chopped fresh basil
2tablespoonsfresh lemon juice
3tablespoonsextra-virgin olive oil plus more for the grill
½teaspoonsea salt
¼teaspoonfreshly ground black pepper
2large peachespitted 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.