Description
A recipe for Shrimp and Peach Kabobs

Ingredients

• 1/4 cup extra-virgin olive oil
  
• 2 cloves garlic, minced
  
• 2 tablespoons chopped fresh herbs (combination like basil, marjoram, rosemary and thyme)
  
• 3 California peaches, pitted
  
• 1 pound large shrimp, peeled and deveined
  
• 1 lemon, halved and thinly sliced
  
• Freshly ground salt and pepper to taste

Preparation
Prep time: 10 minutes | Cook time: about 15 minutes total

Heat oil in small skillet until very hot. Add garlic and cook briefly until aromatic; do not allow garlic to brown. Remove from heat immediately and stir in herbs; set aside. Cut peaches into 1-inch chunks and thread onto skewers alternately with shrimp and lemon slices. Brush lightly with garlic-herb oil. Grill over medium-high heat 3 to 5 minutes per side or until shrimp is pink and cooked through. Remove from grill and drizzle with remaining oil.

Pair with chilled Mirassou Monterey County Chardonnay

Nutrition
no information available

Serves
Makes 4 to 6 servings

Variations
no information available