Ingredients
8 Deveined and Peeled Shrimp (16-20 count)
2 Ripe Peaches
2 Tbsp. Sugar
2 Tbsp. Water
½ Cucumber
4 large Basil Leaves
¾ cup Quinoa
1 cup Chicken Stock
1 ½ Tbsp. Lemon Juice
3 Tbsp. Canola Oil
Salt
Pepper
❃❃Serves 4❃❃
Preparation
Preheat grill. Add a couple slices of peaches to a saucepan with 2 Tbsp. sugar and 2 Tbsp. water. Cook on medium heat until peaches are soft and simple syrup is well flavored. Strain simple syrup.
Cut cucumber into small chunks and chop basil.
Dressing
In a small jar add lemon juice, 2 ½ Tbsp. oil, 1 Tbsp. peach simple syrup, pinch of salt and pinch of pepper. Shake until combined.
Shrimp & Peaches
Combine ½ Tbsp. oil with 1 Tbsp. peach syrup. Skewer shrimp and peaches and brush each with the oil and peach syrup. Add a light pinch of salt and pepper to shrimp. Each shrimp skewer should have 2 shrimp and each peach skewer should have 2 – 3 wedges of peach that are well spaced.
Quinoa
In a sauce pan add chicken stock and quinoa. Bring to a boil and then reduce heat and simmer for 15 – 20 minutes until quinoa is softened. Once cooked remove from heat and mix remaining dressing into the quinoa. Once cooled to room temperature add cucumber and basil.
Grilling
Grill shrimp and peaches on indirect heat for about 6-8 minutes until shrimp is cooked through.
Remove from heat and let cool.
Assemble
Remove peaches and shrimp from skewers and cut into bite size pieces. Add to quinoa and combine.