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)
Emily Holbrook is a business publication editor by day and caterer, private chef and food writer by night, weekend and lunch breaks. She dreams of ginger, pork shoulder, raw salmon and rhubarb, in no particular order. She is the creator of the food blog Brooklyn Eats and contributor to Brooklyn Exposed.