Peach BBQ Shrimp Skewers

Serves 4 · 25 min prep · 10 min cook

Ingredients

• 1 1/2 lb peeled and deveined large raw shrimp
• 2 large fresh peaches
• 1/2 cup peach preserves
• 1/4 cup BBQ sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 green onions
• 8-12 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not burn on the grill. Pat the shrimp completely dry with paper towels.
2. 2In a small saucepan over medium heat, combine the peach preserves, BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, and cayenne. Simmer 3 to 4 minutes, stirring, until slightly thickened and fragrant; remove from heat and divide the sauce in half.
3. 3Toss the shrimp in a bowl with olive oil, salt, and black pepper until evenly coated. Thread the shrimp onto skewers, leaving a little space between each piece for even cooking.
4. 4Pit the peaches and cut them into thick wedges. Thread the peach wedges onto separate skewers or alternate a few pieces with the shrimp if preferred.
5. 5Preheat the grill to medium-high, about 400°F, and oil the grates. Place the shrimp and peach skewers on the grill.
6. 6Grill the shrimp 2 to 3 minutes per side, brushing generously with one half of the peach BBQ sauce during the last minute, until the shrimp turn pink, opaque, and lightly charred at the edges. Grill peach wedges 2 minutes per side until grill marks appear and they soften slightly.
7. 7Transfer everything to a platter. Brush or drizzle the reserved clean half of the peach BBQ sauce over the hot shrimp and peaches.
8. 8Thinly slice the green onions and scatter them over the top. Serve the skewers immediately while hot and sticky-sweet.