Though it sounds a bit odd, the combination of shrimp, plums, jalapeño and cilantro combine to create a sweet and spicy summer skewer staple.
By Emily Holbrook
As my friends know, I’m obsessed with grilling. Unfortunately, grills in New York City are a rarity. Unless you live in Queens, I guess. They have yards there. But I do not. And I hold grilling to a higher standard than cooking over cheap charcoal in a $20 Hibachi on the fire escape. Luckily, I have friends in suburbia who have the space for grills…and me.
I recently found myself with access to a grill and some beautiful white peaches. Without hesitation I decided to make a dish I hadn’t tasted since the first time I tried it—and was blown away.
Though it sounds a bit odd, the combination of shrimp, plums, jalapeño and cilantro combine to create a sweet and spicy summer skewer staple. Trust me.
- 1 lb peeled and cleaned shrimp (I use the larger, 16-20 size and keep the tails on for easy handling when eating)
- 6 large jalapeños, seeded and cut into 1-inch chunks
- 6 white plums (can substitute red plums or peaches), cut into 1-inch chunks
- 2 bunches cilantro, chopped
- 3 tbsp olive oil
- ¾ cup Sprite for sweetness
- 1 lime
- Salt and pepper
- Combine all ingredients except lime in a large, resealable bag and allow to marinate for at least one hour.
- If using wooden skewers, soak in water while marinating food.
- Skewer shrimp, jalapeño and plum and grill over medium-low heat, squeezing lime juice on each skewer, until shrimp is fully cooked (about 8 minutes)