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Thai Shrimp and Ontario Peach Skewers

Reminiscent of a beach barbecue in Southern Thailand, these tangy flavored skewers are a cinch to make. Serve with jasmine rice for an authentic Thai meal.

Makes 4 servings

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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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