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tip
If using wooden skewers, soak in water for at least an hour to prevent skewers from burning.
Ingredients
| 1/3 cup | light soy sauce | 75 ml |
| 1/4 cup | peach nectar | 50 ml |
| 3 tbsp | lime juice | 45 ml |
| 2 tbsp | chopped fresh coriander | 30 ml |
| 1 tbsp | each: sesame oil and vegetable oil | 15 ml |
| 1/4 tsp | dried red chilli pepper flakes | 1 ml |
| 24 | jumbo shrimp with tails, leave shell on if desired | 24 |
| 4 | Ontario peaches, pitted and cut into chunks | 4 |
| 4 | green onions, cut into 1-1/2-inch (3.5 cm) lengths | 4 |
| 1 | red pepper, cut into chunks | 1 |
| 1 | lime, quartered | 1 |
| 1 tsp | fish sauce (optional) | 5 ml |
| cooked rice |
Directions
In small bowl, combine soy sauce, peach nectar, lime juice, coriander, sesame and vegetable oils, fish sauce and chili peppers.
In large bowl or plastic zip-lock bag, toss shrimp, peaches, green onion and red pepper with half of dressing (reserve remainder for basting); marinate in refrigerator approximately 30 minutes.
On skewers*, alternate shrimp with peaches, green onion, red pepper and lime; grill, turning with tongs and basting with remaining marinade, until shrimp turns pink. Remove grilled limes and squeeze over shrimp.
Serve over rice.
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PEAR GALETTE |
