Jala Peach-Glazed Shrimp Skewers

Ingredients

• Shrimp: 1 lb large shrimp (16–20 count), peeled and deveined.
• The Glaze: 1/4 cup jalapeño peach shrub, 1 tbsp olive oil, 1 clove garlic (finely minced), and 1/2 tsp smoked paprika.
• The Skewer Mix: 1 red onion and 1 bell pepper (any color), cut into 1-inch squares to match the size of the shrimp.
• Hardware: Wooden or metal skewers. (If using wooden ones, soak them in water for 20 minutes first so they do not burn).

Step-by-Step Instructions

• Whisk: In a medium bowl, whisk together the shrub, olive oil, minced garlic, and smoked paprika. Add a pinch of salt and pepper.
• Toss: Pat the shrimp completely dry with a paper towel. Add the shrimp, chopped onions, and bell peppers to the bowl with the glaze.
• Sit: Toss everything to coat evenly. Let it sit at room temperature for 5 to 10 minutes while you heat up your cooking surface. Do not let it sit longer, or the vinegar in the shrub will start cooking the shrimp.

• Thread the ingredients onto the skewers, alternating between a piece of pepper, a piece of onion, and a shrimp.
• Tip: Keep the shrimp nestled snugly between the vegetables so they cook at the same rate and stay juicy.
• Save any leftover glaze from the bowl to brush on while cooking.

• Heat: Bring your grill or pan to medium-high heat and lightly oil the grates.
• Sear: Place the skewers down. Cook for 2 to 3 minutes on the first side until the shrimp turn pink and the edges get a slight char.
• Flip and Glaze: Flip the skewers over. Brush any remaining glaze from the bowl onto the cooked side.
• Finish: Cook for another 2 minutes on the second side. The shrimp are done when they form a loose "C" shape and are opaque all the way through. Do not overcook, or they will become rubbery.

• Remove from the heat immediately.
• Garnish with fresh chopped cilantro or a squeeze of fresh lime juice if desired.
• These pair perfectly over a bed of jasmine rice or inside warm tortillas for quick shrimp tacos.