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Grilled Shrimp With Peach BBQ Glaze and Corn Salsa

Grilled Shrimp With Peach BBQ Glaze and Corn Salsa

Ingredients

  • 30 ea.
    Harbor Banks® Shrimp, peeled & deveined (6 per serving)
  • ½ c
    Fire-Grilled Peaches, mashed
  • ¼ c
    Monarch® BBQ Sauce
  • 1 T
    Apple Cider Vinegar
  • 1 c
    Corn Kernels, grilled or roasted
  • ½ c
    Cucumber, diced
  • ¼ c
    Red Bell Pepper, diced
  • ¼ c
    Cross Valley Farms® Red Onion, finely chopped
  • 1 T
    Fresh Cilantro, chopped
  • 1 T
    Lime Juice

Preparation

  1. Prepare the Peach BBQ Glaze: In a small saucepan over medium heat, combine mashed peaches, BBQ sauce and apple cider vinegar. Stir and bring to a simmer. Cook for 3-5 minutes until slightly thickened. Remove from heat and set aside.
  2. Prepare the Corn and Cucumber Salsa: In a bowl, combine corn, cucumber, red bell pepper, red onion, cilantro, olive oil and lime juice. Mix well, season with salt and black pepper to taste, and set aside. 
  3. Prepare and Grill the Shrimp: Toss the Harbor Banks Shrimp in a bowl with olive oil, salt, black pepper, smoked paprika and garlic powder. Grill shrimp for 2-3 minutes per side, brushing with the Peach BBQ Glaze during the last minute of cooking. Remove from heat.
  4. Assemble and Serve: Spoon corn and cucumber salsa onto a plate as a base. Arrange grilled shrimp on top, and brush with additional Peach BBQ Glaze. Garnish with lemon wedges and cilantro.

Serving Size: 5

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