Peach season has arrived! We’ve waited so long, and rejoice that we can at last taste the soft, juicy ripe fruit that represents the languid warmth and sweetness of summer. Our Peach White Balsamic captures the essence of a peach in all of its ready glory: mellow and sugary in its ripeness, the peach is crushed and allowed to ferment naturally, giving the vinegar a decidedly fruity flavor.

This grilled shrimp recipe combines the fresh lightness of the Peach White Balsamic with the incredible flavor of our Jalapeño Olive Oil. Enjoy!

serves four

1/4 cup Peach White Balsamic
1/4 cup Jalapeño Olive Oil
3 garlic cloves, crushed and minced
1 TBSP fresh cilantro, minced
1 lb jumbo shrimp, peeled and deveined
1 tsp kosher salt

 

Preheat an indoor grill pan or your outdoor grill to high. If you’d like to cook your shrimp in the oven, preheat the broiler. (If broiling, line a sheet pan with foil and a nonstick spray)

In a large mixing bowl, mix the peach balsamic, garlic, salt, cilantro and half of the jalapeño olive oil. Add the shrimp, toss to coat and let marinate in the refrigerator for 20 minutes. Brush your grill or grill pan with the rest of the jalapeño olive oil, and grill (or broil) shrimp just until pink, about 2 to 3 minutes per side, turning once halfway through. Serve right away!

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